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Print Recipe
Gazpacho with Beet Chips Recipe
Very bright and refreshing soup! To the same still and very a useful! After all, beet chips are much more useful than potato chips. But if you stick to just a Very healthy diet, then you can not cook chips, but just enjoy the soup!
Prep Time 5 minutes
Cook Time 140 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 140 minutes
Servings
Ingredients
Instructions
  1. The tomatoes for 20 seconds lower in boiling water, rinse with cold water and peel.
    The tomatoes for 20 seconds lower in boiling water, rinse with cold water and peel.
  2. Cut the tomatoes into cubes.
    Cut the tomatoes into cubes.
  3. Pepper wash, remove seeds, peel beets. All vegetables cut into cubes.
    Pepper wash, remove seeds, peel beets. All vegetables cut into cubes.
  4. Mash the bread and add to vegetables. Add salt, pepper, pour the vinegar.
    Mash the bread and add to vegetables. Add salt, pepper, pour the vinegar.
  5. Cover with cling film and leave to marinate for 2 hours.
    Cover with cling film and leave to marinate for 2 hours.
  6. While the vegetables are marinating, prepare the chips. Beets peel and cut into very thin slices. The slices rinse well with cold water and then pat dry.
    While the vegetables are marinating, prepare the chips. Beets peel and cut into very thin slices. The slices rinse well with cold water and then pat dry.
  7. Fry in plenty of boiling oil.
    Fry in plenty of boiling oil.
  8. Spread on a paper towel to absorb excess fat. Add salt and pepper. Chips are ready.
    Spread on a paper towel to absorb excess fat. Add salt and pepper. Chips are ready.
  9. Pickled vegetables are mashed with a blender, pouring olive oil and water in portions. Pour on glasses.
    Pickled vegetables are mashed with a blender, pouring olive oil and water in portions. Pour on glasses.

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