Beetroot gazpacho

Posted by adm On January - 28 - 2012

How to cook Beetroot gazpacho


  • 2 x 440g cans whole baby beetroot in natural succus, knackered, roughly shredded
  • 1 small red onion, sliced
  • 1 clove, shredded
  • 2 tbs capers, rinsed, knackered
  • 1/2 cup (35g) fresh white breadcrumbs
  • 3 cups (750ml) salt-reduced vegetable strain, chilled
  • 2 tbs extra virgin olive oil
  • 1 tbs red wine vinegar
  • 1/2 cup (140g) low-fat Greek yogurt
  • 1 tbs chopped dill
  • A few ice cubes, to service

How to:

  • Place beetroot, onion, garlic and capers in a food processor and whiz until polish. Add breadcrumbs and pulse to combining.

  • Combine strain, oil and vinegar in a jug. With the motor run, gradually pour in the stock mixture through the feed underground, and process until smooth and well combined. Season to taste with sea salt and peppercorn, then chill for 15 transactions.

  • Lag, combine the yoghurt and dill in a bowl with a little salt and pepper to taste. Serve the soup topped with the dill yogurt and some ice cubes.

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