Crimson Beet and Apple soup using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a vibrant bowl of Beet and Apple Gazpacho, a dish that marries the earthy sweetness of red beets with the crisp, refreshing zing of apples, creating a delightful symphony of flavors that dances on your palate. This chilled soup, with its striking ruby hue, is not just a feast for the eyes but also a nod to the culinary traditions of Spain, where gazpacho reigns supreme. Did you know that gazpacho originally came from Andalusia, where farmers would blend leftover vegetables with stale bread? Our take, however, adds a modern twist with creamy notes and the unexpected crunch of cucumbers and dill. Perfect for warm days or as a unique appetizer at your next dinner party, this gazpacho will surely impress your guests and tickle their taste buds with every spoonful!
Ingredients
- 500 g Red beet
- 15 g Olive oil
- 15 g Wine vinegar
- 2 g Salt
- 1 g Pepper
- 100 g Apple
- 50 g Red onion
Steps
Beets Cooking
- Add 500 g of red beet in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 5.
- Add 15 g of olive oil, 15 g of wine vinegar, 2 g of salt, 1 g of pepper in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 2.
Final Blend
- Mix manual: 30sec / 0°C / Speed 10.
- Transfer the content of the food processor bowl in a container let cool.
- Setaside the preparation content in a fridge.
Final Touches
- Dice apples and red onions.
- Cut into dices, and add 100 g of apple on a plate.
- Cut into dices, and add 50 g of red onion on the plate.
- Garnish the gaspacho with diced apples and red onions.
- Serve Cold.
