Name: Beetroot gazpacho
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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