The beautiful weather of recent days makes me crave fresh salads and vegetables that brighten up the mood! With the arrival of sunny days, nothing is better than a cold soup to refresh while enjoying seasonal vegetables. This gazpacho made with red beets and cucumber combines the sweet softness of beets with the freshness of cucumber, enhanced by a hint of garlic and a splash of balsamic vinegar.
Peel your cucumber and roughly chop three-quarters of it. Place it in your blender. Add the chopped beetroot and the clove of garlic.
Blend while gradually adding olive oil and balsamic vinegar. Season with salt and pepper, and add a few drops of hot sauce. Mix.
Cut the remaining cucumber into small dice and add it to your mixture. Add a little thyme and mix thoroughly to incorporate.
To finish, pour into glasses and serve very cold.
0 servings
2
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