Gazpacho de Remolacha y Fresa


Gazpacho with Beets and Strawberries
Even in October the temperature does not dip below 35 degrees here in Sevilla, so we would like to share a variation of the Gazpacho soup that keeps us cool year round.  Good quality beets are one of the main ingredients, and they have multiple health benefits that we will discuss below.  Eating beets raw, in a soup such as this is one of the best ways to make the most of their nutritional and medicinal value.


Ingredients for 4 servings:
• 2 raw beets
• 500 gr. strawberries
• 1 red pepper
• 1 cucumber
• 1 clove of garlic
• 150 gr. Spelt bread
• 3 teaspoons of Extra Virgin Olive Oil
• 1 teaspoon of Sherry
• Salt and pepper

• World Cheese Award Winner, Queso Payoyo
• Finely sliced strawberries


Clean and cut the beets and strawberries into wedges.  Clean and chop the red pepper, cucumber and garlic. Soak the bread for 15 minutes in water and then drain thoroughly.  
Place all of the prepared ingredients into a food processor, or process in a bowl with an immersion blender.  Add the olive oil, sherry, salt and pepper to taste, and blend until smooth and creamy.  



Pass the soup through a strainer to be sure that all solids have been removed, and chill in the refrigerator overnight (minimum 4 hours or serve with an ice cube).
Garnish with finely sliced strawberries and Payoyo cheese. 






Health Benefits:)

Current research shows that Betacyanin, a compound found in beets may lower blood pressure, and protect against heart disease and colon cancer. The majority of beets’ health benefits stem from the unusually high levels of nitrates they contain (about 20 times more than most other vegetables).  For more on these benefits check out Roger Dobson’s article Unbeetable


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