- 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.
- Chop the beetroot, cucumber, garlic and onion, put in a food processor and blend until finely chopped.
- 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.
- To pack the soup, pour into jam jars, add an ice cube to each one and screw on the lid.
Prep time:
Cooking time: 55 minutes
Total time:
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
- words: Julie Simpson
- pictures: David Merewether
You may also like
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...