Beetroot Gazpacho
A delicious twist on gazpacho that uses beetroot that brings a rich color and a depth of flavor that perfectly complements the other ingredients. Recipe by Francesca.
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.veganeasy.org.
Ingredients
- 4 small cooked beets about 370g/13oz (plus more for topping!)
- 130g/4.5oz ripe tomatoes
- 50g/1.8 oz stale bread (plus more for croutons)
- Half a medium cucumber (about 130g/4.5 oz, plus more for topping!)
- ¼ white or red onion
- 3 Tbsp extra virgin olive oil
- 2 1/2 Tbsp apple cider or red wine vinegar
- Cold water to blend
- Salt to taste
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