Chinese New Year 2021

Beet gazpacho – a step by step recipe with a photo on

Cooking description:

Below I will tell you more about how to make beetroot gazpacho. You can adjust the consistency of the soup to your taste, just add a little water if necessary. Lemon juice can be added instead of red wine vinegar. In this version, sweetish beets, fresh cucumbers and juicy tomatoes are harmoniously combined. It turns out a very tasty, light and bright soup.

Prepare all ingredients.

Beet gazpacho - photo step 2

Bake the beets and bell peppers in the oven at 200 degrees. Bell peppers about 35-40 minutes, beets about an hour. Cool the beets, peel and cut into cubes. Place the pepper in a tightly sealed food container or bag for 10 minutes. Peel off film, seeds and stalks.

Beet gazpacho - photo step 3

Make criss-cross cuts on the tomatoes. Pour boiling water over and leave for 10 minutes. Then peel and cut into medium-sized slices.

Beet gazpacho - photo step 4

Peel the cucumber. Cut into cubes. Cut the onions into cubes too.

Beet gazpacho - photo step 5

Transfer all prepared vegetables to one container. Add peeled garlic, olive oil, all the spices, and wine vinegar. Grind with a blender until smooth. Refrigerate the soup for a couple of hours.

Beet gazpacho - photo step 6

Beet gazpacho is ready, bon appetit!

Categories:   Diet recipes