Notoriously served in Spain on hot summer days as a traditional starter or light meal, gazpacho is usually a base of tomatoes, peppers, and bread, olive oil and vinegar. This gazpacho is my healthful invigorating version of the cold soup: gluten-free, less salty yet peppery with a slightly sweet edge from the beetroot and apple cider vinegar. For best results make the day before and enjoy chilled straight from the fridge. Also makes a beautiful amuse bouche or canape served in a shot glass, accompanied by sliced avocados. I even enjoyed it at breakfast, you can't go wrong.
Beet the Heat Gazpacho serves 4
• 4 vine ripe tomatoes, cored and deseeded (see method + photo below), chopped
• 2 boiled beetroot (packaged is fine), diced
• 1 long green or red pepper, deseeded and pith removed, and diced
• 1 carrot, peeled and grated
• 1 cucumber, deseeded
• ¼ onion (purple, large salad, white or yellow will do), chopped
• 1 clove garlic, peeled, chopped
• 1 bunch fresh coriander, leaves chopped finely, stalks separated
• 2 tbsp extra virgin olive oil + extra for garnish
• 1 tbsp apple cider vinegar
• 1 tsp salt + extra for seasoning
• ¼ tsp fresh ground pepper
• 1 ripe avocado, sliced
Wash the tomatoes, pepper, carrot and cucumber.
Cut the deseeded cucumber into large chunks and place on a plate, generously dusting with sea salt. Leave for 15-30 minutes to help draw out the acidity, then chop into large dice.
Cut tomatoes lengthways (from stem to bottom) into 1/6 or 1/8 wedges. Use a paring knife to carve out and remove pith and seeds. Cut tomato wedges into large dice. Place in a large bowl or blender, along with grated carrot, chopped beetroot, pepper, cucumber, onion, garlic, & coriander stalks. Add the vinegar, salt and pepper.
Using either a large blender or handheld immersion (stick) blender, begin blending ingredients together and then steadily drizzle in the extra virgin olive oil. Blend until creamy. With a fine sieve and pushing down with a spoon or ladle, strain the mixture twice for a smooth consistency. Add a little water if the mixture is too thick. Taste and adjust seasoning using more vinegar, salt, and/or pepper. Store and chill in fridge for at least 3 hours and up to two days.
To serve, place sliced avocado into bowls, then ladle in the gazpacho, and sprinkle with chopped coriander and a drizzle of olive oil.