Wealden Times | WT183 | May 2017 | Restoration & New Build supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Food<br />
Beetroot Gazpacho<br />
Serves 6 Cooking time for beetroot: 50-60 minutes<br />
Preparation time: 20 minutes<br />
• 2 tennis ball-sized<br />
beetroot<br />
• 1 cucumber, peeled<br />
• 1 red onion<br />
• 2 cloves garlic<br />
• 600ml passata<br />
• 300ml vegetable stock<br />
• 4tbsp red wine vinegar<br />
• ½ tsp sugar<br />
• 4 tbsp avocado oil<br />
• salt and pepper<br />
1. Wrap each beetroot loosely in tin foil and bake in the oven at<br />
180°C for 50-60 minutes. Allow to cool, unwrap and peel.<br />
2. Chop the beetroot, cucumber, garlic and onion, put in a<br />
food processor and blend until finely chopped.<br />
3. Place all the liquid ingredients and the sugar in a large<br />
bowl and add the blended vegetables, stir until mixed.<br />
Season to taste. Cover the bowl with cling film and<br />
refrigerate for at least 2 hours.<br />
4. To pack the soup, pour into jam jars, add an ice cube to<br />
each one and screw on the lid.<br />
wealdentimes.co.uk<br />
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