Beet Gazpacho
Description
Below I will tell you in more detail. Serve in bowls and enjoy.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Roast the beets and bell pepper in the oven at 200 degrees Celsius. Roast the bell pepper for about 35–40 minutes, and the beets for about an hour. Let the beets cool, then peel and cut into cubes. Place the roasted pepper in a tightly sealed container or bag for 10 minutes, then peel off the skin, remove the seeds and stem.
- 3
Step 3
Make crosswise cuts on the tomatoes. Pour boiling water over them and let sit for 10 minutes. Then peel off the skin and slice into medium pieces.
- 4
Step 4
Peel the cucumber. Cut into cubes. Also cut the onion into cubes.
- 5
Step 5
Transfer all the prepared vegetables into one container. Add peeled garlic, olive oil, all the spices, and wine vinegar. Blend with a blender until smooth. Chill the soup in the refrigerator for a couple of hours.
- 6
Step 6
Beet gazpacho is ready.