Beetroot Gazpacho

Beetroot Gazpacho

Julie Simpson a simple Beetroot Gazpacho recipe for an easy-to-transport travellers' treat

Prep time:

Cooking time:

Total time:

Serves: 6

2 tennis ball-sized beetroot

1 cucumber, peeled

1 red onion

2 cloves garlic

600ml passata

300ml vegetable stock

4tbsp red wine vinegar

½ tsp sugar

4 tbsp avocado oil

salt and pepper

  1. Using a large frying pan, soften the onions in olive oil and put them into a heavy ovenproof casserole dish.
  2. Wrap each beetroot loosely in tin foil and bake in the oven at 180°C for 50-60 minutes. Allow to cool, unwrap and peel.
  3. Chop the beetroot, cucumber, garlic and onion, put in a food processor and blend until finely chopped.
  4. Place all the liquid ingredients and the sugar in a large bowl and add the blended vegetables, stir until mixed. Season to taste. Cover the bowl with cling film and refrigerate for at least 2 hours.
  5. To pack the soup, pour into jam jars, add an ice cube to each one and screw on the lid.

Photographs: David Merewether
Recipes Type: Starters

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