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Print Recipe
Beetroot Gazpacho with Raspberry Recipe
I offer a fast, healthy, light soup, which can be a great refreshing addition to a summer lunch.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
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 the juice.
    Wash the oranges and squeeze the juice.
  3. Beets cut into slices to cook faster. And boil until cooked in orange juice. If juice not, then can be add some water.
    Beets cut into slices to cook faster.
And boil until cooked in orange juice. If juice not, then can be add some water.
  4. Boiled beets punch blender with onions, garlic, vinegar, raspberries, soy sauce, lemon juice and olive oil.
    Boiled beets punch blender with onions, garlic, vinegar, raspberries, soy sauce, lemon juice and olive oil.
  5. For consistency, rub the soup through a sieve.
    For consistency, rub the soup through a sieve.
  6. Decorate the soup mint, raspberry and tangerine, and olive oil.
    Decorate the soup mint, raspberry and tangerine, and olive oil.

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