Beet "cream" soup


  • 250 gr. betabel cruda (remolacha) (o cocida si you can find it most easily on the market)
  • 250 gr. ripe tomatoes
  • 50 g. of walnut (cashews / cashew nuts)
  • 1/2 liter of water
  • A pinch of sea salt


Simply cut the tomatoes and beets into coarse pieces, put them in the blender with the rest of the ingredients.

Whip until you get a smooth cream.

We serve it fresh and ready; You’ll see how delicious it is!

Inspired by a mercè passola recipe from her book “creative raw cuisine”, highly recommended (except for a small section where she talks about honey).

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