Chilled beetroot gazpacho with crumbled feta & mint

Name: Chilled beetroot gazpacho with crumbled feta & mint
Ingredients: 650 gram bieten, with stalks; 800 ml koud water, or enough to cover the beets; 500 ml groentebouillon; 1 tbsp. suiker; 250 ml melk; 150 ml natuurlijke yoghurt; 1 tbsp. citroensap; 2 tbsp. virgin olive oil; zeezout, to taste; zwarte peper, to taste; 150 gram feta kaas; 10 muntblaadjes; 1 bieten

Chilled beetroot gazpacho with crumbled feta and mint

Moeilijkheidsgraad

Hoog

Tijdstip

135 min

Ingrediënten

Porties

650 gram bieten, with stalks

800 ml koud water, or enough to cover the beets

500 ml groentebouillon

1 tbsp. suiker

250 ml melk

150 ml natuurlijke yoghurt

1 tbsp. citroensap

2 tbsp. virgin olive oil

zeezout, to taste

zwarte peper, to taste

150 gram feta kaas

10 muntblaadjes

1 bieten

Instructies

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.