Beet Gazpacho
The gazpacho you can't miss this summer, with a different twist! Fresh, light, easy to prepare, and with an original touch thanks to the beetroot. A perfect recipe for hot days, ideal both for a meal at home and for surprising your guests with a beautiful and colorful presentation.
INGREDIENTS (6 pax):
- 15 plum tomatoes
- 1/2 green pepper
- 1/2 cucumber
- 1 or 2 cooked beetroot balls
- EVOO, salt and vinegar
PREPARATION:
- Wash the tomatoes, half cucumber, and half green pepper. Cut them into pieces and put them in the blender jar together with the cooked beetroot. You can add 1 or 2 beetroot balls depending on the intensity of flavor and color you prefer. The beetroot adds a sweet touch that tastes great in gazpacho.
- Add salt and blend everything at maximum power until you get a smooth and homogeneous mixture.
- Add a good drizzle of EVOO and a little vinegar. Blend again for a few seconds so that it emulsifies and becomes creamier.
- Pour the gazpacho into a jug or bottle and let it cool in the fridge for at least a couple of hours before serving.
Plate it up nicely, set a beautiful table and...
ENJOY!
