Beet Gazpacho
Ingredients
- 1/4 cup red wine vinegar ⓘ
- 1 None small cucumber, deseeded, finely chopped ⓘ
- 5 None small tomatoes, blanched, peeled, chopped ⓘ
- 1 clove garlic, peeled ⓘ
- 1/2 None small red onion, peeled, chopped ⓘ
- 3/4 cup extra virgin olive oil ⓘ
- None None Tabasco or chili sauce, to taste ⓘ
- 2/3 cup beet juice
- 2 tbsp sour cream, stirred ⓘ
- 8 sprigs fresh cilantro leaves, for garnish ⓘ
Instructions
- Combine vinegar, cucumber, tomatoes, garlic, onion, oil, Tabasco sauce and 1/2 cup water. Season then use a stick blender to blend until smooth. Chill.
- Just before serving, add beet juice to cucumber-tomato mixture and stir to combine. Ladle into bowls. Drizzle with sour cream and sprinkle with cilantro.
Nutrition & Diet Analysis (per serving)
374
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).