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Try SavoraChilled Raspberry Beet Gazpacho
A vibrant and refreshing chilled soup, perfect for a hot summer day. The natural sweetness of raspberries beautifully complements the earthy notes of roasted beets, creating a unique and healthy flavor profile.
Ingredients
- Beets1 lb
- Fresh Raspberries12 oz
- Cucumber1 medium
- Red Onion1/2 medium
- Red Bell Pepper1 medium
- Fresh Mint Leaves1/4 cup
- Red Wine Vinegar2 tablespoons
- Olive Oil2 tablespoons
- Vegetable Broth1/2 cup
- Salt1/2 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Preheat oven to 400°F (200°C). Wrap beets in foil and roast for 45-60 minutes, or until tender. Let cool slightly, then peel and chop.
In a blender, combine the roasted beets, raspberries, cucumber, red onion, red bell pepper, mint leaves, red wine vinegar, olive oil, and vegetable broth.
Blend until smooth. Season with salt and pepper to taste.
Chill for at least 2 hours before serving to allow flavors to meld.
Garnish with extra raspberries or mint leaves, if desired.
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