Prep time:

Cooking time:

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Serves: 6

2 Tennis Ball Sized Beetroot

1 Peeled Cucumber

2 Cloves Garlic

600ml Passata

300ml Vegetable Stock

4tbsp Red Wine Vinegar

1/2 tsp Sugar

4tbsp Avocado Oil

Salt and Pepper

Julie Simpson creates some Beetroot Gazpacho ideal for a busy day

  1. Wrap each beetroot loosely in tin foil and bake in the oven at 180°C for 50-60 minutes. Allow to cool, unwrap and peel.
  2. Chop the beetroot, cucumber, garlic and onion, put in a food processor and blend until finely chopped.
  3. Place all the liquid ingredients and the sugar in a large bowl and add the blended vegetables, stir until mixed. Season to taste. Cover the bowl with cling film and refrigerate for at least 2 hours.
  4. To pack the soup, pour into jam jars, add an ice cube to each one and screw on the lid.

  • words:
  • pictures: David Merewether

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