Chilled Beet Gazpacho
Serves 2-4
Steam one pound of beets (without their leaves) until easily pierced with a knife. Once cool enough to handle, slip off their skins and dice.
In a food processor or blender, combine the beets with:
2-4 cloves fresh garlic (depending on your love of garlic!)
1 chopped red onion (no more than ¼ cup)
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
Sea salt
2 cups ice water
Process until completely smooth. Season with more sherry vinegar and salt, if needed. Pour into a bowl, cover and chill for at least three hours.
Notes: Once chilled, you can give the soup another blast with the blender and serve as is with some minced chives or dill for garnish or you can embellish it just a bit by adding ½ cup crème fraiche or sour cream. If you are dairy-free you can make a cashew cream by combining ½ cup of soaked cashews (soak for at least four hours and no more than six hours) with a little water and blend to make a cream. Add the soup and blend until smooth. The dairy or cashew cream adds a smoother, richer texture to the soup and mellows the flavors. Delish!
Recipe found in the Saturday Food Section of the Wall Street Journal. It originally came from Parisian chef Roland Durand.
Serves 2-4
Steam one pound of beets (without their leaves) until easily pierced with a knife. Once cool enough to handle, slip off their skins and dice.
In a food processor or blender, combine the beets with:
2-4 cloves fresh garlic (depending on your love of garlic!)
1 chopped red onion (no more than ¼ cup)
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
Sea salt
2 cups ice water
Process until completely smooth. Season with more sherry vinegar and salt, if needed. Pour into a bowl, cover and chill for at least three hours.
Notes: Once chilled, you can give the soup another blast with the blender and serve as is with some minced chives or dill for garnish or you can embellish it just a bit by adding ½ cup crème fraiche or sour cream. If you are dairy-free you can make a cashew cream by combining ½ cup of soaked cashews (soak for at least four hours and no more than six hours) with a little water and blend to make a cream. Add the soup and blend until smooth. The dairy or cashew cream adds a smoother, richer texture to the soup and mellows the flavors. Delish!
Recipe found in the Saturday Food Section of the Wall Street Journal. It originally came from Parisian chef Roland Durand.
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