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
- Slice the cooked and peeled beetroot into large chunks.
- Slice the pepper in half (length wise) and scrape out the seeds, making use of the back of a spoon.
- Peel the red onions and slice them into chucky pieces.
- Peel the ginger and cut it into chunks.
- Peel the garlic.
- Pluck the dill leaves to use for garnishing and save the stems for the gazpacho.
- Take out the cores of the green apples and save one of the apples for the garnish.
- Put all the ingredients together in a blender and blitz it until nice and smooth.
- Chill the soup in the fridge for a minimum of 1 hour, so that it is cold when you serve it.
GARNISH
- Cut the leftover apple into pieces.
- Pour the soup into a bowl.
- Drizzle some good olive oil on top and finish it off with the apple and dill.
Bon appetit!