The recipe for this vibrantly hued take on gazpacho comes from Patricia Wells, who in turn got it from Parisian chef Roland Durand. It has a pickled quality that is not for the faint of heart! Serves 2-4.
Steam one pound of beets (weighed without their leaves) until easily pierced with a knife. Once cool enough to handle, slip their skins off and dice. (If you are short on time, you may skip the preceding steps and substitute canned or vacuum-packed beets.)
In a food processor or blender, combine beets, 4 cloves very fresh garlic, 1 chopped small red onion, 1 teaspoon Dijon mustard, 1 tablespoon high-quality sherry vinegar, sea salt and 2 cups ice-water. Process until completely smooth. Season to taste and seal tightly with plastic wrap. Chill for at least 3 hours and up to 8.
Give the soup another blast in the blender just before serving and ladle into chilled bowls. Garnish with minced chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 166 | ||
Calories from Fat: 6 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 227.7mg | 8 % | |
Potassium 962.6mg | 25 % | |
Total Carbohydrate 38.2g | 11 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 30.2g | ||
Protein 5.4g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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