Beetroot Gazpacho

Fresh, zingy, for healthy living and great visual appeal!

Serves 6


3                      medium beetroots, grated

½                    cucumber, cubed

50 ml              cream

Sea salt and black pepper

¼                     cucumber, deseeded and diced

4                      radishes, diced



  • Place the beetroot, cucumber and cream into a liquidizer and blend
  • Adding water to adjust the thickness of the gazpacho
  • Season with sea salt and pepper, liquidize and check seasoning
  • Pour the soup into a jug, cover and refrigerate until needed
  • Pour the soup into your serving glasses carefully
  • Garnish with the diced cucumber and radish