Beetroot and Strawberry Gazpacho

Serves 4

Ingredients

4 medium size beets

1 cup (250g) of strawberries

1 red onion, finely diced, leave 1⁄4 for garnish

1–2 garlic cloves

2 medium cucumbers, leave a bit for garnish

1/2 cup fresh dill, leave half for garnish

2 tbsp sherry vinegar, plus more to taste

Salt and pepper to taste

Garnishes- pomegranates (optional) OR diced beets, cucumber, finely diced onion, chopped dill,

olive oil or yogurt.

Method:

1. Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low

and simmer until fork tender all the way through, about 60-90 minutes. Rinse with cold

water.

2. Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets

(saving one) in a blender with 2 cups cold water. Add the strawberries, 3⁄4 of chopped onion, 2

garlic cloves, the sliced cucumbers, salt, pepper, vinegar and about 2⁄3 of the fresh dill (saving

some for garnish). Blend until very smooth. You may need to do it in batches Taste and adjust salt

and vinegar. Place in the refrigerator for two hours or more.

3. Finely dice the remaining beet, onion, cucumber and dill. Pour Gazpacho (the colder it is, the

better) into bowls. Top with the garnishes. Drizzle with a little olive oil or a swirl of yogurt if you like.