Ingredients
For the gazpacho:
4 vine tomatoes, roughly cut
3 Persian cucumbers, peeled and roughly cut
3 beets
½ red bell pepper, roughly cut
¼ red onion, roughly cut
1 garlic clove, roughly cut
1 sourdough slice, crust removed
¼ bunch of dill
2 tbsp sherry vinegar
2 tbsp extra virgin olive oil
1 tsp black pepper
Salt
For plating:
Sour cream
½ cucumber, peeled and diced
¼ tsp dill
Extra virgin olive oil
Salt
Directions
Step 1
First, cut the beets in quarters, mix with 1 tbsp olive oil and bake for 45-60 min in a preheated oven to 350F or 170C.
3 beets
1 extra virgin olive oil
Step 2
In the meantime, prepare the gazpacho base:
Step 3
Add all the ingredients in a bowl, mix well, and let the salad marinate until the beets got soften and cooled to room temperature.
4 vine tomatoes, roughly cut
3 Persian cucumbers, peeled and roughly cut
½ red bell pepper, roughly cut
¼ red onion, roughly cut
1 garlic clove, roughly cut
1 sourdough slice, crust removed
¼ bunch of dill
2 tbsp sherry vinegar
1 tsp black pepper
Salt
1 extra virgin olive oil
Step 4
After cooled, peel the skin off of the beets.
Step 5
Add the salad and the peeled beets in a blender. Blend until smooth, about 3 min.
Step 6
Transfer the gazpacho through a sieve to get an even smoother texture.
Step 7
Place gazpacho in the fridge until fully chilled, or plate right away with a couple of ice cubes.
Step 8
Top with a dollop of sour cream, cucumbers, dill, salt and drizzle olive oil on top!
Sour cream
½ cucumber, peeled and diced
¼ tsp dill
Extra virgin olive oil
Salt
Step 9
YASSS!
