Chilled beetroot gazpacho with crumbled feta & mint

Name: Chilled beetroot gazpacho with crumbled feta & mint
Ingredients: 650 grammes betterave, with stalks; 800 ml eau froide, or enough to cover the beets; 500 ml bouillon de légumes; 1 tbsp. sucre; 250 ml lait; 150 ml yaourt naturel; 1 tbsp. jus de citron; 2 tbsp. huile d'olive vierge; sel marin, to taste; poivre noir, to taste; 150 grammes fromage feta; 10 feuilles de menthe; 1 betterave

Chilled beetroot gazpacho with crumbled feta and mint

Difficulté

Elevée

Durée

135 min

Ingrédients

Personnes

650 grammes betterave, with stalks

800 ml eau froide, or enough to cover the beets

500 ml bouillon de légumes

1 tbsp. sucre

250 ml lait

150 ml yaourt naturel

1 tbsp. jus de citron

2 tbsp. huile d'olive vierge

sel marin, to taste

poivre noir, to taste

150 grammes fromage feta

10 feuilles de menthe

1 betterave

Instructions

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.