Chilled beetroot gazpacho with crumbled feta & mint

Name: Chilled beetroot gazpacho with crumbled feta & mint
Ingredients: 650 gramos remolacha, with stalks; 800 ml agua fría, or enough to cover the beets; 500 ml caldo de verduras; 1 tbsp. azúcar; 250 ml leche; 150 ml yogur natural; 1 tbsp. jugo de limón; 2 tbsp. virgin olive oil; sal marina, to taste; pimienta negra, to taste; 150 gramos queso feta; 10 hojas de menta; 1 remolacha

Chilled beetroot gazpacho with crumbled feta and mint

Dificultad

Difícil

Tiempo

135 min

Ingredientes

Porciones

650 gramos remolacha, with stalks

800 ml agua fría, or enough to cover the beets

500 ml caldo de verduras

1 tbsp. azúcar

250 ml leche

150 ml yogur natural

1 tbsp. jugo de limón

2 tbsp. virgin olive oil

sal marina, to taste

pimienta negra, to taste

150 gramos queso feta

10 hojas de menta

1 remolacha

Instrucciones

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.