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Beetroot and Cucumber Gazpacho

It's best to start this recipe a day or two ahead by cooking the beets and storing in the fridge until needed.

4-5 medium to large beets

4-5 garlic cloves

2 cucumbers

1/2 bunch cilantro (can be substituted with Basil)

Salt and pepper

Fresh hot peppers (optional and can be substituteed with chilli flakes or hot sauce)

 

Roughly chop the beets (no need to peel them) and garlic and place in a saucepan with enough water to just cover. Bring them to a boil and keep them simmering until cooked (about 20 minutes - a knive should slide easily into the beets). Let them cool somewhat then place in the fridge with the cooking water (now a lovely pink colour). Once the beets are chilled put them in a blender or food processor. Roughly chop the cucumbers and cilantro (or basil) and add to the beetroot with a pinch of salt and pepper and chilli if you like it a bit spicy. Blend all the ingredients until smooth; add water if it seems too thick until you reach a consistency you like.

Serves 4-6