Beetroot gazpacho

With so much heat, few things appeal to us more than a good cold gazpacho. Today we bring you a gazpacho that maintains all its flavor and to which we have added a touch of color thanks to the beetroot, maintaining the authentic flavor of gazpacho, with a slight flavor of beetroot.

Ingredients

  • 1 beet
  • 4 plum tomatoes
  • 1/2 cucumber
  • 1/2 green bell pepper
  • 1 garlic
  • 1/2 spring onion
  • 1 slice of toasted bread
  • extra virgin olive oil
  • Sherry vinager
  • Salt

To accompany:

  • Ricotta cheese
  • Mint leaves
  • extra virgin olive oil

Preparation

  1. Making a gazpacho does not have any complications, and normally it does not even need cooking except when we want to go further and make a somewhat different gazpacho.
  2. Today we prepare a beet gazpacho, a gazpacho that preserves all the flavor of traditional gazpacho with a different touch and a beautiful color.
  3. Cooking beets is very easy and even more so if we do it in a pressure cooker. We cut the roots and leaves of the beets, although to prepare the gazpacho we are going to use one, we will take advantage of the cooking to cook several beets that we will use for other preparations.
  4. We put 3-4 beets in the pressure cooker Tekna, we cover with water and cover. We set it to 2 and let it cook over medium-low heat for 35 minutes after the spout comes out.
  5. Cool under running water to lose pressure, let cool to room temperature and then reserve in the fridge.
  6. Once cold we can prepare the gazpacho. In a kitchen robot we put the tomatoes that we have previously washed and we have removed the stalk.
  7. Add the peeled and chopped cucumber, the pepper cut into pieces, the chopped spring onion, the peeled garlic, a slice of toasted bread, add the peeled beetroot and season with extra virgin olive oil, salt and sherry vinegar. We crush at maximum power, taste and rectify the dressing if necessary.
  8. As you can see we have not added water, because this time we want a thick gazpacho. Reserve in the fridge and leave it for a minimum of 6 hours. You already know that it is a dish that is served very cold.
  9. At the moment of serving, accompany with a little ricotta cheese, some mint leaves and a splash of extra virgin olive oil.

Photos and recipe by MJ .

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