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|title=Gazpacho de remolacha recipe Spanish recipes from The cook's Wiki
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|title=Gazpacho de remolacha, Spanish recipe  
|titlemode=replace
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|keywords=Gazpacho de remolacha recipe Spanish recipes from The cook's Wiki
|keywords=#beetroot #gazpachoderemolacha #cream #gazpacho #vinegar #boil #blender #tomatoes #soup #foodprocessor #sherryvinegar
|description=This recipe for beetroot gazpacho has been adapted from Enrique Mapelli Lopez' book Gazpachos, Sopas y Ajos Blancos (ISBN 8495948702).
|hashtagrev=032020
|og:image=https://www.cookipedia.co.uk/wiki/images/3/30/Gazpacho_de_remolacha_recipe.jpg
|description=This recipe for beetroot gazpacho has been adapted from Enrique Mapelli Lopez' book Gazpachos, Sopas y Ajos Blancos
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<!-- /seo -->This recipe for [[Beetroot|beetroot]] [[Gazpacho|gazpacho]] has been adapted from Enrique Mapelli López' book ''Gazpachos, Sopas y Ajos Blancos'' (ISBN 8495948702).
{{Template:CookTools}}
{{recipesummary
{{recipesummary
|Servings = Serves 4
|TotalCalories = 994
|PortionCalories = 248
|DatePublished=20th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
  |Difficulty = 2
  |Difficulty = 2
  |TotalTime = 3 hours
  |TotalTime = 3 hours
  |PrepTime = 1 hour, 50 minutes
  |PrepTime = 1 hour, 50 minutes
  |CookTime = 1 hour 10 minutes
  |CookTime = 1 hour 10 minutes
  |Image = [[Image:Gazpacho de remolacha recipe.jpg|300px|alt=Electus]]
  |Image = [[Image:Gazpacho de remolacha recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<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>


This recipe for [[Beetroot|beetroot]] [[Gazpacho|gazpacho]] has been adapted from Enrique Mapelli López' book ''Gazpachos, Sopas y Ajos Blancos'' (ISBN 8495948702).
===Ingredients===
{{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
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| 1 tablespoon [[Sherry vinegar]]
| 1 tablespoon [[Sherry vinegar]]
| [[Salt]]
| [[Salt]]
| [[Single cream]]
| 80 ml [[Single cream]]
 
 
}}
}}
===Method===
===Method===
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}}
}}
===Variations===
===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]].
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==
==See also==
* [[Beetroot recipes|Our favourite beetroot recipes]]
* [[Beetroot recipes|Our favourite beetroot recipes]]
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[[Category:Spanish recipes]]
[[Category:Spanish recipes]]
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[[Category:Vegetable recipes]]
[[Category:Vegetable recipes]]
[[Category:Uncooked]]
[[Category:Uncooked]]
<!-- footer hashtags --><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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Latest revision as of 15:31, 21 January 2023

This recipe for beetroot gazpacho has been adapted from Enrique Mapelli López' book Gazpachos, Sopas y Ajos Blancos (ISBN 8495948702).

Gazpacho de remolacha
Electus
Servings:Serves 4
Calories per serving:248
Ready in:3 hours
Prep. time:1 hour, 50 minutes
Cook time:1 hour 10 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:20th January 2013

Best recipe review

Great recipe for your roots

4.4/5

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

Jerry

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Boil the beetroot in salted water, for at least an hour, depending on size, until it is cooked.
  2. Peel and cut into pieces.
  3. Place in a blender or food processor with all the other ingredients except for the salt and cream.
  4. Check for seasoning and add a little cold water if the soup is too thick.
  5. Chill and serve in cups or bowls, drizzled with a little cream.

Variations

If you cannot get fresh beetroot, you could try it using the pre cooked vacuum-packed stuff or some of the excellent organic beetroot juices now available. However, avoid like the plague the jarred beetroot in vinegar as it will make the gazpacho taste vile. If using juice, you may need to thicken it with some breadcrumbs.

Chef's notes

Make sure that the beetroot skins are intact or you will lose colour and flavour.

See also

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#beetroot #gazpachoderemolacha #cream #gazpacho #vinegar #boil #blender #tomatoes #soup #foodprocessor #sherryvinegar

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