Chilled Beet Gazpacho


Chilled Beet Gazpacho

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March 29, 2017

Chilled Beet Gazpacho


One pound of beets (weighed without leaves), no larger than walnut sized preferred, or cut up larger beets

4 cloves garlic

1 small red onion, chopped

1 tsp Dijon mustard

1 Tbs sherry vinegar, the essence of gazpacho

Sea salt

2 cups ice water


1Steam beets until easily pierced with a knife, half hour to 40 mins.

2 Once cool enough to handle, slip them out of their skins by pinching them.

3 Combine all ingredients in a blender and puree.

4  Chill in the fridge for at least three hours.