Beetroot gazpacho Recipe

Gazpacho is the typical summer Spanish course, normally prepared with tomatoes. But as tomatoes are not part of SHA diet, we reinvent this classic with a surprising ingredient… beetroot! This beetroot gazpacho recipe is really appropriate for summer hot days as it is refreshing and provides good energy.

Also its ingredients have lots of benefits:

Beetroot is a quite sweet product that helps lower blood pressure.

Cucumber is typical summer vegetable that refreshes and relaxes.

The vinegary point of this recipe helps metabolize fats and relieves the liver.

Ingredients:

• 4 cucumbers
• 1 cooked beetroot
• 1 small fresh onion
• 1 clove of garlic
• Salt and pepper
• 1 teaspoon of ground cumin
• Rice vinegar
• Sherry vinegar

Preparation for beetroot gazpacho recipe:

1. Peel the cucumbers and take the seeds out with a spoon, then cut them up and put them in a bowl.
2. Peel the beetroot, cut it up and put it in the bowl with the cucumbers.
3. Do the same with the onion and the garlic. Add salt, pepper, cumin and the vinegars according to your taste.
4. Blend all the ingredients. If necessary; add some water to make it smoother.

Leave it in the fridge for a while until it is cool and serve as a starter. Let it surprise you with its original flavour!