Wednesday, July 14, 2010
Recipe of the Moment: Beet Gazpacho
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.
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.