Beetroot Gazpacho

Serves 4 as a side | Prep time: 5 mins + 30 mins resting time | Cooking time: 5 mins

INGREDIENTS

• 4 small cooked beets about 370g/13oz (plus more for topping!)
• 130g/4.5oz ripe tomatoes
• 50g/1.8 oz stale bread (plus more for croutons)
• Half a medium cucumber (about 130g/4.5 oz, plus more for topping!)
• ¼ white or red onion
• 3 Tbsp extra virgin olive oil
• 2.5 Tbsp apple cider or red wine vinegar
• Cold water to blend
• Salt to taste

METHOD

1. Prep your vegetables. Start by chopping the cooked beets into small chunks. Chop the tomatoes, cucumber, and a quarter of an onion. Tear the stale bread into smaller pieces.
2. Marinate for flavor (optional). Place the chopped vegetables and bread into a bowl. Add the olive oil, red vinegar, and a good pinch of salt. Toss everything together and let it sit for 30 minutes in the fridge. This rest allows the vegetables to release their juices and the bread to absorb all the flavors, but it’s optional.
3. Blend until smooth. Transfer the marinated mixture into a high-speed blender. Start with adding ¼ cup of cold water. Blend and adjust with more cold water. I prefer this soup on the thicker side.
4. Taste your gazpacho and adjust the seasoning if necessary. You can eat it immediately but if you leave it in the fridge for a couple hours or so before serving, the flavors will meld together even more.
5. Serve with toppings. With stale bread you can make croutons by simply chopping them into chunks, cooking them in a pan with some olive oil and a pinch of salt until golden and crunchy. Pour the chilled soup into bowls and top with the croutons. If you have any remaining beetroot, cucumber, and tomato you can chop them finely and add them on top for a little texture. Finish with a drizzle of olive oil and a crack of black pepper if you like.