Set of 2 Ruffled Placemats

Set of 4 Ruffled Napkins

Ingredients:

• 4 large, sweet oranges
• 1 small carrot
• ½ tsp unfiltered honey (optional)
• A few fresh mint leaves
• Ice cubes (optional)

Method:

Peel and segment oranges; toss into a blender. Add carrot chunks and mint leaves.

Blend until smooth, then strain through a fine sieve (or leave unstrained for body and fiber!).

Sweeten lightly with honey. Serve chilled in a tall glass, garnished with a mint sprig.

Ingredients:

• 6 ripe medium tomatoes, chopped
• 1 small cucumber, peeled and chopped
• 1 small red bell pepper, chopped
• 1 small garlic clove, minced
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 slice day-old bread, torn into small pieces (optional, for thickness)
• Salt & pepper, to taste
• Cold water (to adjust consistency)
• Fresh basil for garnish

Method:

Soak bread (optional): If using, soak the bread in a little water for 1–2 minutes, then squeeze out excess water.

Blend: In a blender or food processor, combine the tomatoes, cucumber, bell pepper, onion, garlic, vinegar, olive oil, and soaked bread. Blend until smooth.

Season: Add salt and pepper to taste. Thin with a little cold water if needed for your desired consistency.

Chill: Transfer to a bowl or pitcher. Cover and refrigerate for at least 2 hours (or overnight) – gazpacho is best served very cold.

Serve: Stir well before serving. Drizzle with olive oil and top with fresh herbs. Optional: add diced cucumber, tomato, or croutons as garnish.