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Spanish Beetroot Gazpacho

Name: Spanish Beetroot Gazpacho
Total time: 45 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 3 medium beets; 1 cup stale bread; 1 cucumber; 1 tomato; 1/2 red onion; 2 cloves garlic; 1/4 cup olive oil; 1 tbsp red wine vinegar; Salt and pepper to taste

A cold soup made with beets, bread, and a variety of vegetables, perfect for summer.

45 minutes6 servings

Method

Cook beets until tender, then peel and dice.
Soak bread in water, then squeeze out excess moisture.
Dice cucumber, tomato, and onion, and mince garlic.
In a blender, combine beets, bread, cucumber, tomato, onion, garlic, olive oil, and vinegar.
Blend until smooth, then season with salt and pepper.
Refrigerate for at least 1 hour before serving.

Soups Spanish Vegetarian Cold Spain recipes

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