Beetroot Gazpacho7 comments Jun 19th, 2010 | By Tobias | Category: Recipes, Soups
This Gazpacho has a more intense coloring than the classic version of the dish. The beetroot gives it an earthy touch that goes well with the tomato, onion, peppers and garlic. I like to season this Gazpacho with a pinch of cayenne pepper.
preparation time: 15 minutes
- 250 gram beets
- 2 large tomatoes
- 1 green pepper
- half a cucumber
- half an onion
- 2 cloves of garlic
- some stale bread
- a bit of good red wine vinegar
- some olive oil
- Cayenne pepper
- salt and pepper
Bring water to boil. Blanch the tomatoes, then set them aside to cool off.
Boil the beetroot or use ready boiled ones.
Peel the tomatoes. Remove the seeds from the bell pepper. Peel the cucumber, the onion, the garlic. Put all the veggies including the beetroot into the mixer. Add a sip of vinegar, a big sip of olive oil, some honey, salt and pepper. Then blend all until smooth. Season with cayenne pepper and put in the fridge to chill.