This beetroot gazpacho is the most colourful and modern version of Andalusian gazpacho. The intense red of the beet combines with the sweetness of the carrot and the acidity of Greek yogurt in a cold soup of spectacular maroon colour and surprisingly balanced flavour.
Mediterranean
Beetroot and carrot gazpacho with yogurt
Cold beet gazpacho, carrot and yogurt. Colourful and nutritious version of Andalusian gazpacho, rich in plant compounds and fermentation cultures.
- Spain
- MAIN COURSES
- Light
- Low fat
- easy
- lactosa
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 150 kcal
- Protein 6 g
- Fiber 3.5 g
- Carbohydrates 18 g
- Fat 6 g
- Sodium 240 mg
Story behind the dish
Preparation
Beet and carrot gazpacho with yogurt is a preparation from Spain with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of cooked beetroot.
- Have ready: 3 cooked carrots.
- Have ready: 200 g of Greek yogurt.
- Have ready: Juice of 1 lemon.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Crush the beet
Blend the beet, carrots, garlic, lemon and vinegar. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add yogurt and oil; grind until very fine texture
Add yogurt and oil; Grind until very fine texture. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Salt adjustment
Adjust salt, pepper and acidity. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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If it is very thick
If it is too thick, add cold water. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Refrigerate for at least 2 hours
Refrigerate for at least 2 hours. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve in cold glasses or bowls with a little yogurt on top
Serve in cold glasses or bowls with a little yogurt on top. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Decorate with sesame seeds and parsley
Decorate with sesame seeds and parsley. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Test for salt and seasoning before plating: the final balance is adjusted at the last moment.
- Serve in moderate portions and accompany with fresh salad for a balanced menu.
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