Recipe: Beetroot gazpocho with balsamic vinegar
Beetroot gazpacho recipe with balsamic vinegar. With a cucumber gazpacho mixed with beetroot, a sunny cuisine with the color of beetroot. A cold soup for the summer to be consumed without moderation, gazpacho recipes full of color vary our tables in these times of bright sunshine. A vegetable soup to serve frozen, for a nice starter.
- Beetroot gazpacho with balsamic vinegar for 4 people
- 600 g cooked beetroot
- 100 g of cucumber
- 2 tablespoons heavy cream or smooth yogurt
- 50 g of stale bread crumbs
- 10cl of balsamic vinegar
- 10 cl of olive oil
- 50 cl of ice water
- Salt and pepper
- Peel the cooked red beets (or better cook your beets in the oven) and the cucumber. Cut them into large pieces and place them in an airtight container with the breadcrumbs soaked in the vinegar. Salt lightly and let macerate for 12 hours in the fridge.
- Transfer everything to a food processor and mix, gradually pouring in the oil until you obtain a thick and creamy puree.
- Continue to mix, diluting just enough water so that the consistency is fluid. Taste and season to your liking.
- Reserve in the refrigerator and serve chilled at the last moment, add a thin layer of sour cream.
Preparation time: 10 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review (s
What wine to drink with: Beetroot gazpacho with balsamic vinegar
My favorite wine for this Grave rouge recipe: Merlot, Cabernet Franc, Cabernet Sauvignon
Temperature between 15 ° and 17 °
- Cucumber gazpacho
- Beetroot in verrine
- Beetroot and cream
- Celery gazpacho
- Balsamic vinegar
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As good as it looks.
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