Name: Beetroot Gazpacho (Gazpacho de Remolacha)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 red (bell) pepper, de-seeded; 3 tbsp sherry vinegar; 2 spring onions (scallions) or a little sweet Spanish onion to taste; 100 ml/3½ fl oz/generous ⅓ cup extra virgin olive oil; 450 g/1 lb beetroot (beet), cooked and peeled; Salt; ½ cucumber, peeled and roughly chopped; 1 slice white country bread; 250 g/9 oz ripe tomatoes, peeled and de-seeded; 1-2 garlic cloves, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Tomato gazpacho is enjoyed all over Spain, although the dish originated in Andalucia, in the south. Charged with vitamins and fresh flavours, this chilled vegetable soup is fabulous on a sweltering summer’s day. I tasted a striking beetroot (beet) version in the Izaga restaurant in Vitoria, the capital of the Basque country. The stunning fuchsia soup had an earthy dimension - just a few beetroot (beet) added to a traditional gazpacho, I was told. So, here you have it and belie