Ingredients to make Beetroot Gazpacho:
- 1 unit of Beetroot
- 1 unit of red tomato
- ¼ onion unit
- ¼ unit of green pepper
- 1 clove garlic
- 1 tablespoon of olive oil
- Water
- Salt
- Pepper
How to make Beetroot Gazpacho:
- Before making the beetroot gazpacho, the first step is to get all the ingredients ready.
- Wash and cut the beet into four parts, cook with plenty of water and a pinch of salt until soft, about 30 minutes over medium heat.
- Once the beet is ready, peel and take to the blender with a little water, blend little by little.
- Add the tomato, cut and blend very well with a little salt, adding water little by little.
- Finally add the onion, the garlic clove, the pepper and the tablespoon of olive oil. Blend and add water to thin the gazpacho if necessary. We must obtain a smooth mixture. Adjust flavor with salt and pepper.
- Put the gazpacho in the fridge for 1 hour, serve and enjoy. Beetroot gazpacho is ideal for lunch in summer.
