Golden Beetroot Gazpacho
Golden Gazpacho
A golden take on gazpacho that looks infinitely fancier than it actually is, but tastes even better than it actually looks. It all comes down to sourcing the ingredients, yellow beetroot being the trickiest of them all. But no worries, I have some easy swaps lined up for you. Let’s get to it!
Ps. extra points if you eat this golden beetroot gazpacho during golden hour.
For this recipe we are using a plethora of yellow ingredients, yellow beetroots being my favourite.
Taste: yellow beetroots taste a bit sweeter and less earthy than their red counterpart and are in fact an older variety of beets. They are also absolutely stunning.
Season: yellow beetroots are in season from August until February. But since this is a gazpacho recipe I recommend you have them at least once in summer (gazpacho-style I mean).
Where to find them: you have a good chance of finding golden yellow beetroots in the better organic stores (for instance Knol & Kool in Ghent, Bio-Planet across Belgium or Marché des Tanneurs in Brussels). If you can’t find yellow beets you could swap them for carrots.
This recipe is: gluten-free, dairy-free and plant-based.
Ingredients
1 yellow beetroot, peeled and diced (about 300-400g)2 garlic cloves
4 ripe tomatoes (extra points if you can find the yellow kind)
1/2 organic cucumber, peeled (save peels for a smoothie the next day)
1 yellow bell pepper, seeds and stem removed
1 tsp turmeric powder / 2cm fresh turmeric
2 tbsp olive oil
3 tbsp apple cider vinegar
1 tsp salt
How to
1.
Blend on high speed in a blender.
2.
Set in the fridge to cool for at least an hour or alternatively ad ice baby.
3.
Add extra toppings to make it fancy (cucumber, sprouts, olive oil, sour cream,…) and enjoy while basking in the golden hour rays.