Beetroot Gazpacho RecipeOrigin: Britain Period: Traditional |
Ingredients:
2kg fresh medium beetroot 
Beetroot Gazpacho Preparation:Method:Wrap half the beetroot in foil and place on a baking tray before roasting in an oven pre-heated to 160°C. Roast for about 90 minutes, or until the beetroot are tender. Peel the cooked beetroot and chop. Also peel and chop the raw beetroot then combine the beetroot with the beetroot juice and orange juice in a blender. Process until smooth then pass the purée through a fine-meshed sieve. Transfer to a bowl, cover and refrigerate for at least two hours. Add plenty of salt (add enough salt so that the dish tastes just a little too salty) then stir-in the vinegar (this will balance the salt) and add caster sugar to taste. The salt, sour and sweet tastes will balance out in the end. Pour the gazpacho into four chilled bowls, add a few cubes of ice, garnish with a few leaves of cress, add a generous twist of black pepper and serve. |
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