Beetroot Gazpacho

Since traveling abroad seems like a far distant dream right now, I thought I would bring a little bit of Spanish cuisine into my life, to not completely miss out on those fabulous flavours of summer.

Gazpacho is one of those dishes that is bursting with flavour. At its best, gazpacho is super refreshing and this luscious chilled soup is packed full of fresh vegetables and herbs perfect for those hot summer days when you fancy something cooling and healthy.

While I love the original Spanish tomato gazpacho I thought I would make my own little version with beetroots instead. The earthiness of the beets give the soup a real dept of flavour and go really well together with the cucumber and dill.

INGREDIENTS

3 large beetroots
half cucumber
half red onion
2 garlic cloves
20g fresh dill
1 tbsp red wine vinegar
1 tsp vegetable stock powder
salt & pepper

DIRECTIONS

1. Half or quarter beetroots and place them in a pot and cover with water and add vegetable stock and salt. Bring to a boil and cook for about 45- 60 minutes, until beets are soft. Chill beets and their cooking liquid.

2. Once beets are cold, slip off their skins using your hands. Slice into smaller pieces and place with 2 cups of the cold cooking liquid into blender, add the half of the chopped onion, garlic cloves, cucumber, salt, pepper, vinegar and the fresh dill. Blend until very smooth. 

3. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve. When you are ready to serve, drizzle a little olive oil or a swirl of coconut yogurt if you like. Sprinkle with herbs and serve immediately!

Enjoy