As I like cold creams, gazpachos and refreshing soups. A dish like this is excellent for a first and very healthy and is done in a little while. That you come home and you don’t know what to do, because a beet gazpacho and they cross out!
The beet gazpacho is very easy to make and you can accompany it with many garnishes, although my favorite is to put some alfalfa sprouts. The combination of beet and alfalfa fascinates me. But a goat cheese cream, a Burgos type cheese, a little chive or in this case some chopped vegetables like those of the Andalusian gazpacho of a lifetime goes very well. Discover why can’t you eat meat on good Friday?
Beet gazpacho ingredients for 4 people
- 4 or 5 ripe tomatoes
- 1 cooked beet
- 25gr stale bread (optional)
- 1 pepper
- 1 cucumber
- 1 spring onion
- 50ml extra virgin olive oil
- 10ml sherry vinegar
- 100ml cold water
Ingredients for garnish
- Half beet
- Half cucumber
- Half bell pepper
- Half an onion
Beet gazpacho elaboration
The first thing is to cut the bread into pieces and let it soak in the extra virgin olive oil and sherry vinegar.
We wash and peel the tomatoes. We cut them in half. Do not forget to keep the liquid that the tomatoes are releasing together with the seeds in the blender glass to use later.
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Now it is a matter of grinding everything in the blender. We put the tomatoes, the beets, the bread that we have had to soak with the oil and vinegar, the onion and the green pepper, the cucumber … All chopped and we crush it adding the juice of the tomatoes and the seeds.
Once we obtain a fine cream, we pass it through the Chinese to make it a smoother texture without lumps and now you have to add a little mineral water and try until you get the ideal point. Season to taste, add the garnish and we have your beet gazpacho fresh and delicious!