This is a lovely new way to use beets, which are in season from fall until the spring. Raw beets have a surprisingly sweet, earthy taste that's complimented by the fresh cucumber and tangy tomato. Top it all off with a dollop of creamy avocado puree and you've got a perfectly refreshing soup that's delicious almost all-year round.

Beet Gazpacho With Avocado Quenelle [Vegan, Raw]

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Ingredients

Beet Gazpacho:
  • 2 tomatoes
  • 1 cucumber
  • 1 raw peeled beet
  • 1 shallot
  • 1 tablespoon vinegar (I used a black currant vinegar, but apple cider or other will be okay)
  • Himalayan salt, to taste
  • Black pepper, to taste
  • Cumin powder, to taste
Avocado Puree:
  • 1/2 little avocado
  • Some cilantro leaves
  • Himalayan salt, to taste
  • Black pepper, to taste

Preparation

To Make the Gazpacho:
  1. Put all ingredients in a high-speed blender and blend until smooth.
  2. Set in the fridge to chill.
To Make the Avocado Puree and Serve:
  1. Smash the half avocado with a fork, add some chopped cilantro, salt and pepper and mix.
  2. Serve the soup, form a quenelle with the avocado puree and put it on the top. Serve immediately and refresh yourself!


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