Ingredients
Beetroot gazpacho
8 tomatoes
½ onion (blanched)
½ cucumber (peelted)
1 red bell peppers
50g dry toast
½ garlic glove
2 cooked beetroot
50ml sherry vinegar
100ml olive oil
Salt
Sugar
Tabasco
100mlbeetroot juice
Method
Beetroot gazpacho
Cook the beetroot on salt in the oven 160°C/2h after cooking peel them.Peel onion and garlic and blanched one time in cooked water. Cut the rest of ingredients intosmall pieces before mixing everything together. Pass the mixture through a fine seive and then season with the salt, sugar and Tabasco.
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