Beet Gazpacho in a Food Processor
restaurant 4 portions
schedule 20 min
Cooking details
This recipe has been tested in a Newlux 3L Blade Kitchen Robot. Remember that you can adjust the quantities, times and ingredients to your liking.
Products with which it can be cooked
Ingredients
- task_alt1 kg ripe tomatoes
- task_alt400 g cooked beetroot
- task_alt½ onion
- task_alt½ cucumber
- task_alt1 garlic clove
- task_alt30 g apple cider vinegar
- task_alt30 g extra virgin olive oil
- task_altSalt and pepper (to taste)
- task_altMint (for decoration)
step by step recipe
- Fill the jug halfway with water. Place the lid and set to 130°C for 8 minutes.
- Meanwhile, peel the onion and garlic and chop them slightly to make blending easier. Also chop the beetroot and cucumber a bit.
- Open the lid and add the tomatoes. Close the lid and leave them in for 3-5 minutes to blanch, making them easier to peel. Remove and let cool before peeling.
- Rinse the jug and place it back. Insert the blades into the jug.
- Add all the peeled and chopped vegetables, vinegar, and season with salt and pepper. Set to speed 8 for 2 minutes.
- Check the gazpacho's texture and, if necessary, repeat the previous step.
- Add the oil and set to speed 6 for 30 seconds.
- Refrigerate the gazpacho until ready to serve so it's well chilled.
- Serve with mint and a drizzle of oil. Enjoy!
Ingredients
- Accessories used: blades
- We blanch the tomatoes to make them easier to peel. If we don't want to blanch them, skip the first three steps (1, 3, and 4). Another option is to add them with skin to the gazpacho and strain it when ready.
- If you really like pepper, you can add some. Use red or green pepper if you like the flavor it gives to gazpachos, or use yellow pepper for a milder taste.
- Prepare the gazpacho a few hours in advance so it's well chilled. If in a hurry, you can blend it with some ice cubes.
- For toppings, we can add other ingredients like vegetables, seeds, nuts, cheese...
