Beetroot Gazpacho | Gaspacho De Betterave

beetroot

🥗Healthier: golden beetroot

💰Cheaper: canned beets

Canned beets are more affordable and save prep time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is less expensive and has a neutral flavor.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a budget-friendly alternative.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are often more accessible and last longer.

Cut the beetroots into medium size pieces.

Add coconut milk, ginger, and garlic to the blender.

Blend all the ingredients together well.

Add 300ml of water and continue blending.

The gazpacho can be kept in the fridge until it is served.

Slice the caprons into two pieces.

Chop the coriander.

Drizzle olive oil over the gazpacho.

Sprinkle espelette pepper on top.

Place the gazpacho on a suitable plate and decorate with salad and almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary