Beetroot Gazpacho

This recipe makes 3-4 servings

Ingredients

3-4 beetroots washed, peeled and cut

1 large clove of garlic or 2 small cloves

¼ cup chopped onion

½ large cucumber, washed and chopped

6 cherry tomatoes (optional)

2 tablespoons of sherry vinegar

1 tsp of salt

Pepper

Olive oil

water

Garnish

Avocado

Cucumbers

Chopped beetroot

Chopped onion

Method 

Wash and peel three beetroots. Roughly chop them and then boil them until you can easily pierce through the pieces with a knife (25-30 minutes). Once boiled, remove them from the heat and let them cool down completely.

Once the beets have cooled down, place them in a blender along with 1 clove of garlic, ¼ cup chopped onion, ½ of a large cucumber (chopped), six cherry tomatoes, 22 tablespoons of cherry vinegar, 1 tsp pf salt and a dash of pepper. You may want to put in about ¼ cup of water to the blender as well. Blend until you have a smooth puree. Add more water if needed.

Once you have pureed everything, pour out the gazpacho and place it into a glass container with a lid. Place the covered container in the refrigerator and allow the gazpacho to cool down. Ideally, for at least an hour.

After about an hour, take out the chilled gazpacho and place it into serving bowls. Garnish with chopped cucumber, onion, beetroot and a generous amount of olive oil.