The start of autumn still gives us hot days and a gazpacho of fresh and delicate beets is always a good choice.
Ingredients:
2 cooked beets 800 g of ripe tomatoes 1 cucumber · ½ spring onion · 1 garlic · A handful of basil leaves · 100 ml of extra virgin olive oil · 20 ml of apple cider vinegar · Salt · Fresh water · 30 g of dry bread wet.
Elaboration:
· To start, prepare the ingredients for the gazpacho: cut the beetroot into medium pieces. But reserve half a beetroot and cut it into small cubes to use as a side dish.
· Peel the cucumber and the onion, and cut them into large pieces. Wash the tomatoes and cut them into pieces of the same size.
· Pela is retairs the germ of the interior.
· Place all the ingredients in a food processor or blender and grind them until you get a homogeneous texture.
· Add salt to taste, and also adjust the vinegar and oil if necessary. Store the gazpacho in the fridge and let it rest for at least two hours so that it is very cold.
· Marinate the reserved beetroot cubes with a little oil and vinegar.
· Serve the gazpacho cold, decorated with cubes of marinated beetroot, basil leaves and a few drops of oil on top.
Vanesa Bustos. Rooting kitchen. @vanesabustos.culinar / vanesabustos.com
