Beetroot Gazpacho with Raspberry Recipe
I suggest a quick, healthy, light soup that can be a great refreshing addition to a summer lunch.
Servings Prep Time
2 5minutes
Cook Time
60minutes
Servings Prep Time
2 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Products for gazpacho with beetroot.
  2. 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.
  4. 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.
  6. Garnish the soup with mint, raspberries and tangerine, as well as olive oil.
0 0 votes
Article Rating
       

Related posts:

Gazpacho with Baked Beetroot Recipe Cucumber Gazpacho with Shrimp Recipe Beet “Gazpacho” Recipe Beet Gazpacho Recipe White Gazpacho Recipe Gazpacho with Beet Chips Recipe Asian Gazpacho with Pesto Recipe Classic Andalusian Gazpacho Recipe Gazpacho Recipe A Thick Cold Soup “Gazpacho” with Chickpeas Recipe Refreshing Gazpacho of Melon Recipe Beetroot Salad with Raspberry Sauce Recipe