Print Recipe
 Beetroot Gazpacho with Raspberry Recipe
I suggest a quick, healthy, light soup that can be a great refreshing addition to a summer lunch.
Course Diet Food Dishes, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, First Course Dishes, Holiday Food Ideas, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Products for gazpacho with beetroot.
    Products for gazpacho with beetroot.
  2. Wash the oranges and squeeze out the juice.
    Wash the oranges and squeeze out the juice.
  3. Cut the beetroot into slices so that it cooks faster. And boil until tender in orange juice. If there is no juice, then you can add a little water.
    Cut the beetroot into slices so that it cooks faster. And boil until tender in orange juice. If there is no juice, then you can add a little water.
  4. Whisk boiled beets with a blender with onion, garlic, vinegar, raspberries, soy sauce, lemon juice and olive oil.
    Whisk boiled beets with a blender with onion, garlic, vinegar, raspberries, soy sauce, lemon juice and olive oil.
  5. To add consistency, rub the soup through a sieve.
    To add consistency, rub the soup through a sieve.
  6. Garnish the soup with mint, raspberries and tangerine, as well as olive oil.
    Garnish the soup with mint, raspberries and tangerine, as well as olive oil.
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