Thursday, 19 January 2012

Bloody Beetroot Gazpacho

This is a bloody good starter or a main course. It’s good when it’s cold and it’s good when it’s warm. It’s basically the perfect cheap dish.

You’ll need:

·      1 red onion

·      2 carrots

·      2 potatoes

·      2 red beetroot

·      Vegetable stock enough to cover the vegetable

·      Balsamic Vinegar

·      Extra virgin olive oil, slat and pepper

·      Fresh Greek yogurt or Feta or ricotta

 How to make it:

Dice the vegetables in small pieces and add them to a pot with some extra virgin olive oil. Stir for a few minutes at medium heat and then add the stock until you cover the vegetable. After 20 or 30 minutes or until the vegetable are tender, blend the soup, season with salt and pepper to taste and the add 2 teaspoon of balsamic vinegar. Serve it at room temperature and add a knob of Greek yoghurt and few drops of balsamic vinegar and extra virgin olive oil.  

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