Chilled Beet Gazpacho
Chilled Beet Gazpacho
Beet, Garlic, Onion, Recipe, Side Dishes, Soups and Stews
March 29, 2017
Chilled Beet Gazpacho
Ingredients
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
Directions
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.
