The recipe has few tricks and, as with the recipe for traditional gazpacho, all you will need is a mixer. Of course, it is important that it is a powerful device, so that the ingredients emulsify properly and we are left with a uniform texture that is pleasant to the palate. Beetroot gazpacho requires very few ingredients and does not need to go through the strainer. Of course, as I indicate in the recipe, the beet must be cooked. You will find it already cooked in any supermarket, in the section of fresh refrigerated vegetables.
Ingredients
- 1 kg of pear tomatoes
- 3 boiled beets
- 50 g olive oil
- 30 g vinegar of white wine
- 350 ml. of cold water (or in cubes if our blender allows it)
- 1 cc of salt
Preparation
- Cut the tomatoes in halves and the beets in quarters. If the mixer is small, we can cut the tomato and beet into smaller pieces.
- Add the oil, vinegar, water and salt.
- Brush at maximum power until a smooth and emulsified texture is obtained.
- Serve the gazpacho very cold.
