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Beetroot Gazpacho with Feta Cheese

Yordanka KovachevaYordanka Kovacheva
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Katerina Toptsidi
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Katerina Toptsidi
Beetroot Gazpacho with Feta Cheese
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22/05/2022
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Preparation
17 min.
Тotal
17 min.
Servings
4
"The ideal combination for a hot summer day - Beetroot Gazpacho"

Ingredients

  • beetroot - 7 oz (200 g) cooked or canned
  • tomatoes - 1.3 lb (600 g) ripe
  • onions - 1.8 oz (50 g)
  • garlic - 2 cloves
  • cucumbers - 2.8 oz (80 g)
  • olive oil - 5 1/3 tbsp (80 ml)
  • balsamic vinegar - 2 tbsp (30 ml), or to taste
  • salt - to taste
  • black pepper - to taste
  • water - 18.5 fl oz (550 ml)
  • feta cheese - 2.5 oz (70 g)
  • cucumbers - 4 slices for decoration
measures

How to cook

Peel and chop all the ingredients (seed the cucumber if needed). Place them in a blender, pour in the water, a pinch of salt and grind to a smooth consistency.

Add the olive oil gradually, season with black pepper and balsamic vinegar (you can use grape, or apple vinegar) a pinch of salt if needed and blend again to a homogeneous consistency.

Taste the gazpacho and add more vinegar, salt or garlic to taste, and a little more water if it turned out too thick.

Serve chilled in cups or small bowls, with crumbled feta cheese on top. Drizzle with olive oil and garnish with a slice of cucumber.

Gazpacho is a cold Spanish soup, here is a beetroot variation. We hope you will like it. It is perfect as a hot summer day starter.

Enjoy!

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