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{{#seo:
|title=Gazpacho de remolacha, Spanish recipe
|titlemode=replace
|keywords=#beetroot #gazpachoderemolacha #cream #gazpacho #vinegar #boil #blender #tomatoes #soup #foodprocessor #sherryvinegar
|hashtagrev=032020
|description=This recipe for beetroot gazpacho has been adapted from Enrique Mapelli Lopez' book Gazpachos, Sopas y Ajos Blancos
}}
This recipe for [[Beetroot|beetroot]] [[Gazpacho|gazpacho]] has been adapted from Enrique Mapelli López' book ''Gazpachos, Sopas y Ajos Blancos'' (ISBN 8495948702).
{{recipesummary
|TotalCalories = 994
|PortionCalories = 248
|DatePublished=20th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 3 hours
|PrepTime = 1 hour, 50 minutes
|CookTime = 1 hour 10 minutes
|Image = [[Image:Gazpacho de remolacha recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Great recipe for your roots''

4.4/5

Tasty soup and uses up some of my roots, always have loads spare.

[[User:Chef|Jerry]] 
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{{RecipeIngredients
| 1 kg uncooked [[Beetroot|beetroot]], skin intact and stalk trimmed to leave about 1cm
| 2 kg ripe [[Tomatoes|tomatoes]], chopped
| ½ a large [[Onion|onion]], peeled and sliced
| [[Garlic]], to taste, chopped or crushed
| 3 tablespoons [[Olive oil|olive oil]]
| 1 tablespoon [[Sherry vinegar]]
| [[Salt]]
| 80 ml [[Single cream]]
}}
===Method===

{{RecipeMethod
| [[Boil]] the [[Beetroot|beetroot]] in [[Salted|salted]] water, for at least an hour, depending on size, until it is cooked.
| Peel and cut into pieces.
| Place in a [[Blender|blender]] or [[Food processor|food processor]] with all the other ingredients except for the [[Salt|salt]] and [[Cream|cream]].
| Check for seasoning and add a little cold water if the [[Soup|soup]] is too thick.
| Chill and serve in cups or bowls, drizzled with a little [[Cream|cream]].
}}
===Variations===
If you cannot get fresh [[Beetroot|beetroot]], you could try it using the pre cooked vacuum-packed stuff or some of the excellent organic beetroot [[Juice|juice]]s now available. However, avoid like the plague the jarred beetroot in [[Vinegar|vinegar]] as it will make the [[Gazpacho|gazpacho]] taste vile. If using juice, you may need to thicken it with some [[Breadcrumbs|breadcrumbs]].
===Chef's notes===
Make sure that the [[Beetroot|beetroot]] skins are intact or you will lose colour and flavour.
==See also==
* [[Beetroot recipes|Our favourite beetroot recipes]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Spanish recipes]]
[[Category:Soup and stock recipes]]
[[Category:Starters]]
[[Category:Vegetarian recipes]]
[[Category:Garlic recipes]]
[[Category:Vegetable recipes]]
[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/beetroot|#beetroot]] [[Special:Search/gazpachoderemolacha|#gazpachoderemolacha]] [[Special:Search/cream|#cream]] [[Special:Search/gazpacho|#gazpacho]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/boil|#boil]] [[Special:Search/blender|#blender]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/soup|#soup]] [[Special:Search/foodprocessor|#foodprocessor]] [[Special:Search/sherryvinegar|#sherryvinegar]]
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