Beet Gazpacho

• 3 roasted beets
• 2 ripe tomatoes
• 1 cucumber
• 1 garlic clove
• 3 tablespoons sherry vinegar
• 60ml extra virgin olive oil
• salt

👨‍🍳 Step-by-step instructions

1. 1

   Blend the roasted beets with the tomatoes and the cucumber.

2. 2

   Add garlic, vinegar, and oil. Blend until smooth.

3. 3

   Strain through a sieve.

4. 4

   Refrigerate for 2 hours.

5. 5

   Serve very cold with a drizzle of oil and Greek yogurt.

💡 Chef's tip

Use roasted beets, not boiled: roasting concentrates the sweetness. Roast at 200°C for 45 minutes, then chill completely before blending.

📝 Our take

Beet gazpacho has that deep pink colour that makes people ask what it is before they taste it. Roasted beet — not boiled — gives a concentrated sweetness completely different from the watery kind. A drizzle of olive oil and toasted pumpkin seeds on top make it as elegant as any restaurant starter.

🍷 Wine & food pairing

Brut nature rosé cava or a sparkling rosé from Granada. Beet and bubbles work as well together as red fruits with champagne.

Suggested wine: Very cold Rosé Cava