Chilled beetroot gazpacho with crumbled feta & mint

Name: Chilled beetroot gazpacho with crumbled feta & mint
Ingredients: 650 Gramm rote Bete, with stalks; 800 ml kaltes Wasser, or enough to cover the beets; 500 ml Gemüsefond; 1 tbsp. Zucker; 250 ml Milch; 150 ml Naturjoghurt; 1 tbsp. Zitronensaft; 2 tbsp. virgin olive oil; Meersalz, to taste; schwarzer Pfeffer, to taste; 150 Gramm Fetakäse; 10 Minzblätter; 1 rote Bete

Chilled beetroot gazpacho with crumbled feta and mint

Schwierigkeitsgrad

Hoch

Zeit

135 min

Zutaten

Portionen

650 Gramm rote Bete, with stalks

800 ml kaltes Wasser, or enough to cover the beets

500 ml Gemüsefond

1 tbsp. Zucker

250 ml Milch

150 ml Naturjoghurt

1 tbsp. Zitronensaft

2 tbsp. virgin olive oil

Meersalz, to taste

schwarzer Pfeffer, to taste

150 Gramm Fetakäse

10 Minzblätter

1 rote Bete

Anweisungen

Step 1

Wash the beetroot in cold water and place into a large saucepan.

Step 2

Cover with 800 ml cold water. Bring to the boil slowly, then turn down the heat and very gently simmer for 35 minutes. It’s important that the soup doesn’t boil too rapidly. Remove from the heat and carefully take out the cooked beetroot. Leave to cool slightly.

Step 3

Peel the beetroots, cut into quarters and place them in a clean saucepan. Pour over the vegetable stock, add the sugar and slowly bring to the boil. Remove from the heat and add the lemon juice, olive oil, vinegar, milk and natural yoghurt. Blend with the MQ9 hand blender until completely smooth.

Step 4

Season to taste and chill for 2-3 hours.