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.
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.
Make criss-cross cuts on the tomatoes. Pour boiling water over and leave for 10 minutes. Then peel and cut into medium-sized slices.
Peel the cucumber. Cut into cubes. Cut the onions into cubes too.
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 is ready, bon appetit!
Categories: Diet recipes