Beetroot gazpacho
1.Place vinegar, water, cucumber, tomatoes, garlic, onion, oil, chilli sauce and a little salt and pepper in a large jug and use a stick or bar blender to
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.nzwomansweeklyfood.co.nz.
Ingredients
- 1/4 cup (60ml) red wine vinegar
- 100 millilitres water
- 1 small lebanese cucumber, seeds removed and finely chopped
- 5 small tomatoes, blanched, skin removed and chopped
- 1 clove garlic, left whole
- 1/2 small red onion, peeled and chopped
- 200 millilitres extra virgin olive oil
- tabasco or chilli sauce, to taste
- 150 millilitres beetroot juice
- 2 tablespoons sour cream, stirred until runny
- 8 sprigs coriander leaves, for garnish
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