Gazpacho is a soup originating in Andalusia, but is appreciated around Spain. Served chilly, it is the perfect appetizer on a hot summer’s day.
In its original form, this soup recipe has been vegetarian and according to ingredients readily available to Spanish peasants: berries, garlic, olive oil, vinegar and bread.
The majority of these ingredients still contain in gazpacho, even though contemporary variations of the Spanish dish may include everything from avocado and melon to lobster and shrimp.
This recipe sticks relatively tightly to the soup roots, but substitutes some of the berries with beets. These give the dish a little bit more body and a stunning deep purple shade.
Everything in this soup recipe is uncooked, besides the beets, also may be roughly sliced. The dish is a excellent way to use old or stale bread, and overripe berries that might otherwise go to waste. Broadly speaking, the solid ingredients could be thrown into a blender or food processor together, followed by the liquid ingredients. This implies that the gazpacho is really quick to create it can be prepared in as little as 10 minutes.
In addition, the soup may be ready in advance and, in actuality, tastes best if it has been chilled for an hour or two prior to serving.
Quick Gazpacho Soup Recipe with Beets
Preparation time: 10-15 minutes.
1 pound / 500 g cooked beets, drained and roughly chopped
1 small onion, peeled and roughly chopped
1 clove of garlic, peeled and roughly chopped
2 large tomatoes, roughly chopped
2 tbsp capers, drained
1 ounce / 25 gram (rancid ) breadcrumbs
1 pint / 600 tsp vegetable stock
5 fl oz / 150 ml good-quality olive oil
2 tbsp white or red wine vinegar
Salt and freshly ground black pepper
Crème fraîche or sour cream to garnish
-Put the beets, onion, garlic, tomatoes and capers into a blender or food processor and mix until smooth.
-Add the breadcrumbs, vegetable stock, oil and vinegar and mix again until smooth. Season to flavor with pepper and salt.
-Allow the soup to cool, transfer to a container and keep in the fridge until needed.
-Divide the gazpacho between four bowls and garnish each portion with a little ‘dollop’ of crème fraîche or sour cream.
-Serve as an appetizer on its own, or turn it into a light lunch with slices of toast or bread drizzled with olive oil.