Beetroot Gazpacho Recipe

Cooking Directions

• STEP 1.In a blender, combine the beetroots, tomatoes, cucumbers, garlic, balsamic vinegar, and olive oil.
• STEP 2.Blend until smooth and creamy, adding water if necessary to reach the desired consistency.
• STEP 3.Season with salt and pepper to taste.
• STEP 4.Transfer the gazpacho to a bowl and refrigerate for at least 1 hour to chill.
• STEP 5.Serve the Beetroot Gazpacho chilled, garnished with a dollop of Greek yogurt and fresh herbs.

Cooking Tips

• For a smoother texture, strain the gazpacho through a fine-mesh sieve before chilling.
• You can adjust the amount of garlic and balsamic vinegar according to your taste preference.
• Garnish the gazpacho with additional chopped vegetables, such as diced cucumbers or cherry tomatoes.

Storage and Serving

• Leftover gazpacho can be stored in an airtight container in the refrigerator for up to 2 days.
• Stir well before serving as the soup may separate slightly.
• Serve the Beetroot Gazpacho as a refreshing appetizer or light lunch with crusty bread.