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Gazpacho de remolacha: Difference between revisions
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{{ | <!-- seo --> | ||
{{#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 | |||
}} | |||
<!-- /seo -->This recipe for [[Beetroot|beetroot]] [[Gazpacho|gazpacho]] has been adapted from Enrique Mapelli López' book ''Gazpachos, Sopas y Ajos Blancos'' (ISBN 8495948702). | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 994 | |||
|PortionCalories = 248 | |||
|DatePublished=20th January 2013 | |||
|Author=JuliaBalbilla | |||
|Servings = Serves 4 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 3 hours | |TotalTime = 3 hours | ||
|PrepTime = | |PrepTime = 1 hour, 50 minutes | ||
|CookTime = 1 hour 10 minutes | |CookTime = 1 hour 10 minutes | ||
|Image = [[Image:Gazpacho de remolacha recipe.jpg| | |Image = [[Image:Gazpacho de remolacha recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Great recipe for your roots</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.4</span>/5</span> | |||
<span class="reviewDesc">Tasty soup and uses up some of my roots, always have loads spare.</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | |||
</tr></td> | |||
</table> | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 1 kg uncooked [[Beetroot|beetroot]], skin intact and stalk trimmed to leave about 1cm | | 1 kg uncooked [[Beetroot|beetroot]], skin intact and stalk trimmed to leave about 1cm | ||
| Line 19: | Line 45: | ||
| 1 tablespoon [[Sherry vinegar]] | | 1 tablespoon [[Sherry vinegar]] | ||
| [[Salt]] | | [[Salt]] | ||
| [[Single cream]] | | 80 ml [[Single cream]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
| Line 33: | Line 57: | ||
}} | }} | ||
===Variations=== | ===Variations=== | ||
If you cannot get fresh [[Beetroot|beetroot]], you could try it using the pre | 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=== | ===Chef's notes=== | ||
Make sure that the [[Beetroot|beetroot]] skins are intact or you will lose colour and flavour. | 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:Recipes]] | ||
[[Category:Spanish recipes]] | [[Category:Spanish recipes]] | ||
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[[Category:Uncooked]] | [[Category:Uncooked]] | ||
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