Beetroot Gazpacho
Refreshing cold gazpacho with a beetroot twist
Equipment
- 1 Blender
Ingredients
- 500 g Tomatoes
- 500 g Cooked Beetroot
- 100 g Cucumber
- 60 g Onion
- 1 clove Garlic
- 80 ml Olive Oil
- 400 ml Cold water some can be replaced with ice
- Salt and pepper to taste
Instructions
- Chop all the ingredients
- Blend them until smooth
- Cool in the fridge (if not cold enough)