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  3. Chilled beetroot gazpacho with crumbled feta & mint

Chilled beetroot gazpacho with crumbled feta & mint

Chilled beetroot gazpacho with crumbled feta and mint

Ȑ
Difficulty
High
ȑ
Time
135 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:

650 grams beetroot, with stalks
800 ml cold water, or enough to cover the beets
500 ml vegetable stock
1 tbsp. sugar
250 ml milk
150 ml natural yoghurt
1 tbsp. lemon juice
2 tbsp. virgin olive oil
 to taste sea salt
 to taste black pepper
150 grams feta cheese
10  mint leaves
1  beetroot

Instructions

STEP 1/4

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

 

STEP 2/4

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 3/4

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 4/4

Season to taste and chill for 2-3 hours.

More soup recipes

 


To serve: Divide the soup between 4 soup bowls and garnish with diced beetroot, crumbled feta and mint leaves.
  1. Back to homepage
  2. Recipes
  3. Chilled beetroot gazpacho with crumbled feta & mint

Chilled beetroot gazpacho with crumbled feta & mint

Chilled beetroot gazpacho with crumbled feta and mint

Show me the recipe
Ȑ
Difficulty
High
ȑ
Time
135 min
&
Author
Show me the recipe
lorem ipsum
Servings:4
Makes:

Ingredients


650 grams beetroot, with stalks
800 ml cold water, or enough to cover the beets
500 ml vegetable stock
1 tbsp. sugar
250 ml milk
150 ml natural yoghurt
1 tbsp. lemon juice
2 tbsp. virgin olive oil
 to taste sea salt
 to taste black pepper
150 grams feta cheese
10  mint leaves
1  beetroot

Instructions

STEP 1/4

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

 

STEP 2/4

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 3/4

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 4/4

Season to taste and chill for 2-3 hours.

More soup recipes

 

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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