Beet the Heat Gazpacho Recipe

Notoriously served in Spain on hot summer days as a traditional starter or light meal, gazpacho is usually a base of tomatoes, peppers, and bread, olive oil and vinegar.  This gazpacho is my healthful invigorating version of the cold soup: gluten-free, less salty yet peppery with a slightly sweet edge from the beetroot and apple cider vinegar.  For best results make the day before and enjoy chilled straight from the fridge.  Also makes a beautiful amuse bouche or canape served in a shot glass, accompanied by sliced avocados.  I even enjoyed it at breakfast, you can't go wrong.

Beet the Heat Gazpacho serves 4

Ingredients:

•    4 vine ripe tomatoes, cored and deseeded (see method + photo below), chopped
•    2 boiled beetroot (packaged is fine), diced
•    1 long green or red pepper, deseeded and pith removed, and diced
•    1 carrot, peeled and grated
•    1 cucumber, deseeded
•    ¼ onion (purple, large salad, white or yellow will do), chopped
•    1 clove garlic, peeled, chopped
•    1 bunch fresh coriander, leaves chopped finely, stalks separated
•    2 tbsp extra virgin olive oil + extra for garnish
•    1 tbsp apple cider vinegar
•    1 tsp salt + extra for seasoning
•    ¼ tsp fresh ground pepper
•    1 ripe avocado, sliced 

 De-seeding tomatoes with a paring knife

De-seeding tomatoes with a paring knife

Method:

Wash the tomatoes, pepper, carrot and cucumber.

Cut the deseeded cucumber into large chunks and place on a plate, generously dusting with sea salt.  Leave for 15-30 minutes to help draw out the acidity, then chop into large dice. 

Cut tomatoes lengthways (from stem to bottom) into 1/6 or 1/8 wedges.  Use a paring knife to carve out and remove pith and seeds.  Cut tomato wedges into large dice.  Place in a large bowl or blender, along with grated carrot, chopped beetroot, pepper, cucumber, onion, garlic, & coriander stalks.  Add the vinegar, salt and pepper.

 Place avocados in bowls before ladling in the chilled gazpacho

Place avocados in bowls before ladling in the chilled gazpacho

Using either a large blender or handheld immersion (stick) blender, begin blending ingredients together and then steadily drizzle in the extra virgin olive oil.  Blend until creamy.  With a fine sieve and pushing down with a spoon or ladle, strain the mixture twice for a smooth consistency.  Add a little water if the mixture is too thick. Taste and adjust seasoning using more vinegar, salt, and/or pepper.  Store and chill in fridge for at least 3 hours and up to two days.

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To serve, place sliced avocado into bowls, then ladle in the gazpacho, and sprinkle with chopped coriander and a drizzle of olive oil.