Beetroot gaspacho

About recipe

Gazpacho is a cold Spanish soup usually made from tomatoes. With this recipe, I want to share a variation of the beetroot gaspach. Below I will tell you more about how to cook beetroot gaspacho. You can adjust the consistency of the soup to your taste, only add a little water if necessary. Instead of red wine vinegar, lemon juice can be used. In this version, sweet beets, fresh cucumbers and juicy tomatoes harmoniously combine. Very tasty, light and bright soup.

• Required ingredients::

• Beetroot
  1~2 pcs
• Tomatoes
  3 pcs
• Sweet pepper
  1 pc
• Red onion
  1/2 pcs
• Cucumbers
  1~2 pcs
• Garlic
  1 clove
• Red wine vinegar
  2~3 teaspoons
• Olive oil
  3 tablespoons
• Salt
  to taste
• Sugar
  to taste
• Ground black pepper
  to taste

• How to make

• 1. Prepare all the ingredients.
• 2. Bake beets and bell peppers in an oven at 200 degrees. Peppers about 35-40 minutes, beets for about an hour. Cool the beets, peel and cut into cubes. Put the peppers in a tightly closed food container or bag for 10 minutes. Remove the cuticle, seeds and stalk.
• 3. Make cross-cuts on tomatoes. Pour boiling water and leave for 10 minutes. Then peel the cuticle and cut into medium-sized slices.
• 4. Peel the cucumber. Cut into cubes. Also cut the onion into cubes.
• 5. Put all the prepared vegetables in one bowl. Add peeled garlic, olive oil, all the spices and wine vinegar. Crush with a blender to a homogeneous consistency. Put the soup in the refrigerator for a couple of hours.
• 6. Beetroot gaspacho ready, with good appetite!

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  Source: povar.ru
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