Beetroot gazpacho

  • 10 mins preparation
  • Serves 4
  • Print


Beetroot gazpacho
  • 1/4 cup (60ml) red wine vinegar
  • 100 millilitre water
  • 1 small lebanese cucumber, seeds removed and finely chopped
  • 5 small tomatoes, blanched, skin removed and chopped
  • 1 clove garlic, left whole
  • 1/2 small red onion, peeled and chopped
  • 200 millilitre extra virgin olive oil
  • tabasco or chilli sauce, to taste
  • 150 millilitre beetroot juice
  • 2 tablespoon sour cream, stirred until runny
  • 8 sprigs coriander leaves, for garnish


Beetroot gazpacho
  • 1
    Place vinegar, water, cucumber, tomatoes, garlic, onion, oil, chilli sauce and a little salt and pepper in a large jug and use a stick or bar blender to blend until smooth. Refrigerate until needed.
  • 2
    Just before serving, add beetroot juice and mix. To serve, drizzle with sour cream and garnish with coriander, if you like.

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