Beet Gazpacho
Ingredients
- 4 plum tomatoes, chopped
- 2 cooked red beets, chopped
- 1 cucumber, peeled, seeded, and chopped
- 1 red pepper, chopped (roast for greater flavour)
- 1 garlic clove, minced
- 1 lime
- 2 tbsp Lemon Dilly Dip Mix
- 1 tbsp Vegetable Broth Mix
- 1⁄4 cup olive oil
- 1⁄4 cup chopped pistachios
- Sea Salt, to taste
- Black Pepper, to taste
- 1 recipe Quickled Shrimp, prepared
- 1 tbsp Quickles Pickling Mix
- 2 tbsp sugar
- 1 tsp coarse sea salt
- 1 1⁄4 cups water
- 3⁄4 cup vinegar
- 1 lb (450 g) cooked and peeled frozen shrimp
Preparation
- Place tomatoes, beets, cucumber, red pepper, and garlic in a blender. Pulse to blend, then pour into serving bowls.
- Using a Y-peeler, peel a few strips of skin from lime. Julienne into skinny strips. Squeeze juice into a small bowl and stir in Dip Mix, Vegetable Broth Mix, olive oil, Salt and Pepper. Refrigerate until well chilled.
- Ladle soup into bowls and drizzle each with lime mixture. Garnish with lime strips and pistachios.
- Garnish with prepared Quickled Shrimp, lime strips and pistachios.
Epicure Products Used
Nutritional Information
Per serving: Calories 140, Fat 12 g (Saturated 1.5 g, 0 0 g), Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 8 g (Fiber 2 g, Sugars 4 g), Protein 2 g.
Tips
Turn this into a meal or elegant first course: garnish with cooked shrimp – perfect for spot prawn season if you live in BC.