Beet Gazpacho with Basil Cream - alive magazine

Name: Beet Gazpacho with Basil Cream - alive magazine
Ingredients: 1 lb (450 g) beets, peeled and cut into 1 in (2.5 cm) pieces; 2 red bell peppers, sliced into 4 pieces; 1 red onion, sliced into 1 in (2.5 cm) wedges; 4 red radishes, ends trimmed; 4 garlic cloves, peeled; 2 tsp (10 mL) + 1/4 cup (60 mL) extra-virgin olive or camelina oil, divided; 1 cup (250 mL) low-sodium vegetable broth; 1/2 cup (125 mL) sun-dried tomatoes, rehydrated if not oil-packed; 1/2 English cucumber, peeled; 2 Tbsp (30 mL) red wine vinegar or sherry vinegar; 1 Tbsp (15 mL) prepared horseradish (optional); 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) black pepper; 1 cup (250 mL) packed basil; 8 oz (225 g) silken (soft) tofu; 1 Tbsp (15 mL) fresh lime juice; 1/3 cup (80 mL) toasted pumpkin seeds

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Classic dishes such as gazpacho are like rock stars. They don’t fade away, they just reinvent themselves. Case in point, this beet version is luscious and sweet…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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