Chilled beetroot gazpacho with crumbled feta & mint

Name: Chilled beetroot gazpacho with crumbled feta & mint
Ingredients: 650 grammi barbabietola, with stalks; 800 ml acqua fredda, or enough to cover the beets; 500 ml brodo vegetale; 1 tbsp. zucchero; 250 ml latte; 150 ml yogurt naturale; 1 tbsp. succo di limone; 2 tbsp. virgin olive oil; sale marino, to taste; pepe nero, to taste; 150 grammi feta; 10 foglie di menta; 1 barbabietola

Chilled beetroot gazpacho with crumbled feta and mint

Difficoltà

Alta

Tempo

135 min

Ingredienti

Porzioni

650 grammi barbabietola, with stalks

800 ml acqua fredda, or enough to cover the beets

500 ml brodo vegetale

1 tbsp. zucchero

250 ml latte

150 ml yogurt naturale

1 tbsp. succo di limone

2 tbsp. virgin olive oil

sale marino, to taste

pepe nero, to taste

150 grammi feta

10 foglie di menta

1 barbabietola

Istruzioni

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.