Receta Beetroot Gazpacho….
One of my favourite recipe books has to be Moro East by Sam and Sam Clark. It combines so many of the flavours I love both from Morocco and Spain in some wonderful recipes. (In fact I love their other two books, The Moro Cookbook and Casa Moro as well!).
I saw their recipe for Beetroot Gazpacho a while back and finally got around to making it for lunch today! Morocco finally seems to be slipping into autumn; but the weather is still nice enough for a chilled soup! It is both a delicious and super healthy soup with the most beautiful scarlet red colour!
So here with for Meat Free Monday my adapted version of
- Beetroot Gazpacho:
- 1 Tin whole tomatoes
- 1 cup vegetable stock
- 3 Ready cooked beetroot (their version uses raw)
- 1 cucumber peeled and chopped
- ½ red onion, finely chopped
- 1 tsp crushed garlic
- 1 bunch basil
- 3 Tbs Olive Oil
- 2Tbs Sherry Vinegar
- Salt and black pepper
Put all the ingredients in a blender and blend until smooth. Season to taste with salt and black pepper.
Chill in the fridge for a few hours before serving with some crusty bread.
Have a wonderful week.
xxxx
Tags: Beetroot, Food, Gluten Free, Meat Free Monday, Soups, spain