More Soups Recipes
Beetroot gazpacho
Ingredients
- 1/2 kg of tomatoes, peeled
- 1/2 of red bell pepper
- 2 cooked beetroots, peeled
- 2 cloves of garlic, minced
- 4 tablespoons of olive oil
- 3 tablespoons of vinegar
- salt
- freshly ground pepper
- smoked salmon, anchovies and basil leaves for garnish
Instructions
- Mix tomatoes, bell pepper, beetroots, olive oil and vinegar in blender.
- Season with salt and pepper.
- Cool in a fridge.
- Pour into serving glasses, garnish with smoked salmon, anchovies and basil leaves.