Cooking Time: 1h 20 – Serves: 4
If you are a fan of gazpacho or salmorejo then you may just like this. A creamier and thicker alternative with beetroot. A great option for the summer. Swap out the ingredients for a vegan alternative.
- 1/2 Ltr chicken stock
- 2 cooked beetroots
- 2 cucumbers
- 2 garlic cloves
- 2 teaspoons vinegar
- 400g fresh cream
- 400g kefir
- 3 eggs
Place 3 eggs to boil and leave them to cool
Start off by preparing the stock, this can be done by using a stock cube. Once all mixed together and dissolved set aside and leave it to cool.
Grate the beetroot garlic and peel the cucumber, grating into a bowl with the beetroot.
Next, finely chop down the dill and chives, leaving a spring of dill to one side for decorating.
Once the stock is cold, mix all the ingredients together, and add in the cream and yogurt and combine all your ingredients. Season to taste and finally add the vinegar.
Leave this in the fridge for 30 minutes to cool throughout and serve, cutting up a boiled egg.