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Beet gazpacho

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Beet gazpacho

Cold soup of beetroot, tomatoes, Basil - delicious, especially good in hot weather. Prepared simply and quickly available products. The recipe for this soup shared with me a familiar Spanish, so I would venture to take this dish to the Spanish kitchen.


Cooking time 10 minutes Number of servings2

Ingredients for Beet gazpacho




Step-by-step instruction of cooking Beet gazpacho


Step 1

Vegetables wash, clean.


Step 2

Beets, tomatoes, onions and garlic cut into large chunks


Step 3

And puree them in a blender or food processor by adding Basil until smooth.


Step 4

Add olive oil, vinegar, salt and ", tab".
Sprig of Basil, and cooled.
For faster cooling you can add a few ice cubes.


If the tomatoes juicy, the liquid obtained is usually sufficient, but if desired, the soup can be made more liquid by adding a little chilled vegetable stock or tomato juice.

Bon appetit!