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Beet gazpacho recipe

Beetroot gazpacho recipe

🕒 15 m 👤 4

The Beetroot gazpacho It is a variation of the popular Andalusian gazpacho that is made with almost the same ingredients and is very tasty and original. This cold soup is perfect to drink in summer, and its striking color will undoubtedly give a sophisticated touch to your table.

Combine your beet gazpacho with a second of luxury like a sirloin with puff pastry or one hake stuffed with prawns An exquisite combination!

Now follow the step by step of easyrecipe.top and discover how easy it is to prepare this original starter.


Preparation of beet gazpacho

  1. The first thing will be to wash the tomatoes well and cut them into pieces so that they are easier to beat.
  2. Then we chop the beet into pieces of the same size as the tomato. If we have bought it fresh, we have to peel it and boil it first until soft.
  3. We wash and cut the pepper and on the other hand we peel and cut the onion, the cucumber and the garlic as well.
  4. Now we add in the blender glass all the ingredients that we have prepared.
  5. We add a little salt, a splash of vinegar, a good jet of olive oil and we begin to beat well until we get a homogeneous mixture.
  6. If it costs a lot to beat the mixture, we add a little water to make it more liquid. We taste and rectify with salt or vinegar.
  7. Once we have the gazpacho with the desired texture, strain it through a mesh strainer so that it is finer and without lumps.
  8. Before serving we put it in the fridge to refresh it. Once ready you can serve it with a few cubes of cheese or cucumber.

Our tips:

  • If you don’t want the cucumber to repeat itself, leave some skin on when peeling it.
  • For the gazpacho to be as tasty as possible, it is important that the tomatoes are red and ripe.

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