Beetroot gazpacho

Beetroot gazpacho soup has all the flavours and freshness of a traditional gazpacho, but with

the addition of a startling red colour.

Preparation Time             30  Mins

Cooking Time

Elapsed Time                   2  Hrs

Ingredients

For     6  portions

320 gms           Beetroot  - cooked

100 gms           Bread  - country

25 gms             Celery

5 gms              Garlic

30 gms             Olive oil

75 gms             Pepper  - red

10 gms             Salt

800 gms           Tomatoes

20 gms             Vinegar  - Sherry

To serve

250 gms           Mozzarella  - cut into cubes

Method

Cut the tomatoes into quarters and thinly slice the celery, the red pepper, garlic, bread and

beetroot.   Put in blender with the salt, vinegar, and olive oil.  Blend until smooth and then chill.

Cut the mozzarella into cubes.

To serve, pour the soup into soup dishes and scatter with cubes of mozzarella.

Wine recommendations

Interesting

          Chablis 1er cru

          Côtes de Gascogne blanc

          Côtes du Rhône blanc

Adventurous

          Fino Sherry