Beetroot gazpacho Recipe

Beetroot gazpacho


  • 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

How to make Beetroot gazpacho

  1. Mix tomatoes, bell pepper, beetroots, olive oil and vinegar in blender.
  2. Season with  salt and pepper.
  3. Cool in a fridge.
  4. Pour into serving glasses, garnish with smoked salmon, anchovies and basil leaves.

Question from the Chef

“What's your favorite way to cook with beetroot?”

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