Beetroot gazpacho with apple and frozen avocado cream

Name: Beetroot gazpacho with apple and frozen avocado cream
Yield: Serve 4
Ingredients: salt and freshly ground black pepper; 5 tablespoons extra-virgin olive oil; frozen avocado cream; 3 tablespoons good-Quality sherry vinegar; 1 tablespoon creamed horseradish; 1 slice of stale bread; 1 small green pepper, deseeded, cut into small chunks; 1 small onion, chopped; 1 kg ripe plum tomatoes, cut into small chunks; 1 Granny Smith apple; 1 garlic clove, crushed; 2 roasted beetroot, peeled and chopped

Preparation info

Serve
4

Difficulty
Easy

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A real treat for a hot summer’s day, this chilled beetroot soup is delicately lifted with a little horseradish; try it as it will soon become a summer favourite.

Ingredients

1 kg ripe plum tomatoes, cut into small chunks
1 small onion, chopped
1 small green pepper

Vegetarian
Soup
Summer

Method

Place the tomatoes, onion, pepper, garlic and bread in a food processor and blend to a fine puree. With the motor running, gently pour in a thin stream of the oil through the funnel at the top and blend until it thickens and forms an emulsion. Add the vinegar, horseradish and beetroot, then blend again until smooth; season to taste. (If you prefer a smoother soup, pass it through a fine straine