Beet And Tomato Gazpacho Recipes
BEET AND TOMATO GAZPACHO
By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added one chopped, unpeeled Granny Smith apple, which worked very well. Cooking time is chilling time.
Provided by zeldaz51
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.
Nutrition Facts : Calories 114.8, Fat 7.2, SaturatedFat 1, Sodium 27.8, Carbohydrate 12.3, Fiber 3, Sugar 7.1, Protein 2.3
PICKLED BEET GAZPACHO
Steps:
- Peel and seed the cucumber. Finely dice one-fourth of the cucumber and reserve for serving. Roughly chop the remaining cucumber and transfer to a blender.
- Add the pickled beets with their brine to the blender along with the tomatoes, shallots, garlic, ice water and a pinch each of salt and pepper. Puree until the gazpacho is very smooth. With the blender running, gradually add the olive oil until emulsified. Season the gazpacho with salt and pepper.
- Shred the egg on the large holes of a box grater or coarse grater. Pour the gazpacho into bowls, top with the shredded egg, finely diced cucumber and dill sprigs and serve.
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