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Yellow Beets Gazpacho
Cooking 5 minutes
Preparation 2h30 minutes
2 servingsIngredients
3 packs (3 x 284g) of Champêtre diced yellow beets
1 large red bell pepper
1 large poblano pepper
1 jalapeno pepper
1 large English cucumber, peeled
½ small yellow onion
2 garlic cloves
30ml (2 tbsp.) of sherry vinegar
10 ml (2 tsp.) of smoked paprika
1 pinch of cayenne pepper
65ml (¼ cup) of olive oil
65ml (¼ cup) of Marcona almonds or regular almonds
A pinch of sea salt and black pepper
65ml to 125ml (¼ to ½ cup) of water, as needed
Chives, chopped (for garnish)
Steps
- Roast the peppers (poblano, red and jalapeño) on the BBQ until charred on all sides.
- Place in a paper bag for 10-15 minutes (to help loosen the skin). Scrape the charred skin and remove the seeds.
- Place ¾ of the three peppers in the blender. Finely dice remaining pepper quarters and set aside for garnish.
- Add remaining ingredients to blender, except peppers for garnish and chives, and puree until smooth, adding enough water to reach desired consistency.
- Put in the fridge for at least 2 hours. Serve chilled, garnished with diced peppers, a drizzle of olive oil and a few chopped Marcona almonds.
- Sprinkle with chopped fresh chives.
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