Experience a world where East meets West with this refreshing twist on a Spanish classic

This is a super easy recipe to make and is ideal if you don’t have a lot of time but want something that’s a little more exciting than a basic salad or sandwich for lunch. It’s also great for meal prep as you can keep it chilled in the fridge to save for another day. 

This gazpacho is a real fusion of flavours. The beetroot has a delicious earthy taste which is balanced by the freshness of the apple. Wasabi adds a lovely hint of spice whilst the coconut milk adds a touch of creaminess too. It’s the perfect refresher on a hot summer’s day (or night!).  

REFRESHING BEETROOT, WASABI & COCONUT GAZPACHO

Recipe for 4 people

Preparation time:  30 minutes + 60 minutes chilling

UTENSILS

• Chopping board
• Blender

INGREDIENTS

• 500 g (cooked) beetroot
• 1 red pepper
• 1 red onion
• 40 g fresh ginger
• 400 ml beetroot juice
• 300 ml coconut milk
• 200 ml olive oil
• 4 cloves garlic
• 2 tbsp wasabi paste
• 200 ml sushi seasoning
• 100 ml red wine vinegar
• 1 tbsp coriander seeds
• ¼ bunch dill
• 3 green apples (Granny Smith)

PREPARATIONS 

1. Slice the cooked and peeled beetroot into large chunks. 
2. Slice the pepper in half (length wise) and scrape out the seeds, making use of the back of a spoon. 
3. Peel the red onions and slice them into chucky pieces. 
4. Peel the ginger and cut it into chunks. 
5. Peel the garlic. 
6. Pluck the dill leaves to use for garnishing and save the stems for the gazpacho. 
7. Take out the cores of the green apples and save one of the apples for the garnish. 
8. Put all the ingredients together in a blender and blitz it until nice and smooth. 
9. Chill the soup in the fridge for a minimum of 1 hour, so that it is cold when you serve it. 

GARNISH 

1. Cut the leftover apple into pieces.  
2. Pour the soup into a bowl.  
3. Drizzle some good olive oil on top and finish it off with the apple and dill. 

Bon appetit!