Andalusian Beet Gazpacho

A great recipe for those “too hot to cook” summer nights.
 

3 large beets
1 peeled cucumber
1 large red pepper (cleaned and seeded),
1/2 large yellow onion
3 large cloves of garlic
1 tablespoon smoked paprika

1 tablespoon chili powder
1/2 teaspoon cayenne
1/2 cup french bread
1 tablespoon sherry vinegar
1/4 cup Extra Virgin olive oil

 

Boil beets for about 7 minutes. Peel and chop into large pieces. Put in blender or food processor along with all ingredients except olive oil. Puree. Once ingredients are pureed, as the blender is still spinning, drizzle in olive oil slowly. Refrigerate and serve cold.

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Michael Vineys