Beet gazpacho

Beet gazpacho
Total time 10 min


  • Medium tomato
  • Olive oil
  • Black pepper
  • Coarse salt
  • Vinegar
  • Chive
  • Cucumber
  • Garlic clove
  • Medium onion
  • Green pepper
  • Beets


  1. Wash and chop the tomatoes and the green pepper.
  2. Peel and chop the onion, cucumber and garlic.
  3. Chop the cooked beet.
  4. Combine all ingredients in blender, blend and add the sherry vinegar, olive oil and salt.
  5. Add water if more liquid is desired. Store in refrigerator.