Red Gazpacho

1 comment

This gazpacho was just too good! I’ve got no time, but I must translate it for you!

(makes 6 herthy cups)
2 medium beetroots, cooked
250 gr of raspberries
3 tablespoons of unflavoured soy yogurt
1 cucumber
60 cl of coconut milk
2 tablespoons of good quality extravirgin olive oil
8 ice cubes
15 mint leaves, plus some to decorate
white pepper

Peel the beetroots, dice them together with the cucumber.
Keep some pieces of them aside, along with a strip of cucumber peel, some mint leaves  and a few whole raspberries to decorate the cups.
In a blender, mix all ingredients together, except for those that you put aside to decorate; and do not forget a sprinkle of a salt and pepper.
Indulge yourself with the decoration: red lends itself to excellent presentations!

Chef: Pizza pie from VeganBlog

  1. monsoon 13 May 2011 at 06:15

    What a colourful and tasty sumer soup! Sounds delicious, I wonder what beetroot + raspberries taste like 🙂

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