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Chilled summer beetroot soup
Adapted from Silvana Franco
Ingredients
- 4 medium beetroot, grated
- 2 Lebanese cucumbers, peeled diced
- 1 jalapeño, seeded and minced
- 2 tbsp balsamic vinegar
- 1 red onion, minced
- 4 tomatoes, minced
- 2 cloves garlic, green germs removed, minced
- 4 tbsp fresh parsley, chopped
- 2 tsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
Preparation
Working in batches, purée the beetroot, cucumber and jalapeño with 1.5 litres of cold water in a blender until smooth. Pass through a fine strainer into a large jug, then stir in the vinegar and season generously. Chill for several hours before serving. Garnish with fresh chopped parsley.
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