Wednesday, July 14, 2010

Recipe of the Moment: Beet Gazpacho

Has gazpacho always been around? I feel like I just started hearing about it a few months ago. And I just got around to looking it up was last week. Before, I heard the name and was like, "Eh... better not chance it." Turns out it isn't harmful. For anyone else ignorant like me, gazpacho is a cold, raw vegetable soup originating from Spain. Usually tomato based. But this one is beet based, and it's delicious and very easy to make.

10 ounces beets, peeled and diced
1 tomato, chopped
1 garlic clove, peeled and chopped
1 large onion, peeled and chopped
1 tablespoon ginger, peeled and chopped
3 teaspoons horseradish
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 cups vegetable stock
1 tablespoon yogurt


Saute beets in 1 tablespoon olive oil until tender, about 20-25 minutes.

Chop tomatoes.

Chop garlic.

Chop onion.

Chop ginger.

Combine all ingredients and blend.

Pass half of the pureed soup through a sieve, and combine with the rest of the soup.

Enjoy! You can put a dollop of yogurt on top if you'd like.

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