Soft watermelon gazpacho, melon, salmorejo, among others, we alternate so as not to fall into monotony. Today it touches beet gazpacho, colorful and tasty, with a spicy point that can be easily softened and adjusted just by reducing the amount of ginger and vinegar used.
This time we have accompanied our explanations of how to make the recipe for beet gazpacho from a video (which you can also see on our YouTube channel). With him, you will whet your appetite, although what we really want is to make the preparation even easier. This is one of those easy and fast recipes that you have to recommend incorporating into your repertoire. Let’s go to see her.
For 2 persons
- Cooked beet2
- Extra virgin olive oil80 g
- Sherry vinegar (to taste)10 g
- 200 ml of water
- Garlic clove1
- Fresh ginger (to taste)40 g
How to make beet gazpacho
- Total time15 m
- Elaboration15 m
Chop the beets (the eye that stains a lot so you might want to wear gloves) and put them in the glass of an American blender or another powerful kitchen robot. Peel the garlic clove and add it. We do the same with vinegar and water, which we pour into the blender glass.
Then we peel the ginger and chop it. We add it to the previous ingredients and season. We beat at maximum power for the time necessary for the ingredients to be well mixed. We pour the oil, mix at low speed and serve immediately decorating with the stumbles that we like the most.
With what to accompany the beet gazpacho
The beet gazpacho can be accompanied by some tacos of blue cheese, pine nuts, a teaspoon of crispy fried onion, some croutons or anything else that comes to mind. There are many stumbling blocks that fable so our imagination is the limit.