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Beetroot gazpacho
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Pantry staple soup bursting with flavor, low-fat with folate and antioxidants.
Ingredients:
  • 2 x 440g cans whole baby beetroot in natural juice, drained, roughly chopped
  • 1 small red onion, chopped
  • 1 garlic clove, chopped
  • 40.00 ml capers, rinsed, drained
  • 35g breadcrumbs
  • 750ml vegetable stock
  • 36.40 gm extra virgin olive oil
  • 20.00 ml red wine vinegar
  • 140g yoghurt
  • 20.00 ml chopped dill
  • A few ice cubes, to serve
Instructions:
  • In a food processor, blend beetroot, onion, garlic, and capers until smooth. Then add breadcrumbs and pulse until combined.
  • In a jug, mix stock, oil, and vinegar. While the food processor is on, pour in the stock mixture through the tube slowly until smooth. Season with sea salt and pepper, then refrigerate for 15 minutes before serving.
  • Mix yoghurt and dill in a bowl, season with salt and pepper. Spoon the dill yoghurt over the soup and add ice cubes before serving.

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