Beet Gazpacho

Name: Beet Gazpacho
Ingredients: 1/4 cup red wine vinegar; 1 None small cucumber, deseeded, finely chopped; 5 None small tomatoes, blanched, peeled, chopped; 1 clove garlic, peeled; 1/2 None small red onion, peeled, chopped; 3/4 cup extra virgin olive oil; None None Tabasco or chili sauce, to taste; 2/3 cup beet juice; 2 tbsp sour cream, stirred; 8 sprigs fresh cilantro leaves, for garnish

10 ingredients

2 steps

Ingredients

1/4 cup red wine vinegar
1 None small cucumber, deseeded, finely chopped
5 None small tomatoes, blanched, peeled, chopped
1 clove garlic, peeled
1/2 None small red onion, peeled, chopped
3/4 cup extra virgin olive oil
None None Tabasco or chili sauce, to taste
2/3 cup beet juice
2 tbsp sour cream, stirred
8 sprigs fresh cilantro leaves, for garnish

Directions

1

Combine vinegar, cucumber, tomatoes, garlic, onion, oil, Tabasco sauce and 1/2 cup water. Season then use a stick blender to blend until smooth. Chill.
2

Just before serving, add beet juice to cucumber-tomato mixture and stir to combine. Ladle into bowls. Drizzle with sour cream and sprinkle with cilantro.