Beet gazpacho with mango vinaigrette

Name: How to cook Beet gazpacho with mango vinaigrette - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 raciones
Cuisine: Us

Introduce

Chef :

Olive Oils from Spain

Beet gazpacho with mango vinaigrette

A chilled bowl of gazpacho soup is the perfect complement to a nice day. Extra Virgin Olive Oil from Spain is a central component of this dish as it enhances the flavor and is crucial to cohesiveness and texture of gazpacho, helping to perfectly emulsify the fresh vegetables. The beauty of gazpacho is that it never tastes the same, with endless flavor combinations. We present you with this original and refreshing beet gazpacho accompanied by a lovely mango vinaigrette, which can be used in a variety of other dishes! Let this colorful and flavorful dish brighten up your day.

Ingredient

Food ration :

Serves 4 raciones

Cooking time :

15 minutes

ounces of red tomatoes

1/2

an onion

1/2

a red pepper

1/2

a green pepper

1/2

a small garlic clove

cooked beet

cucumber

150 ml

of Extra Virgin Olive Oil from Spain

ripe mango

spoonful of rice vinegar

spoonful of lemon juice

Cooking instructions

* Step 1

For beet gazpacho: Wash and cut the tomatoes into pieces. If you want, you can remove the skin. Put your cut tomatoes into the blender glass.

* Step 2

Cut and watch the peppers, be sure to remove any seeds and then add cut peppers to the blender glass.

* Step 3

Peel the pepper, onion, dice and put them in the blender glass.

* Step 4

Add the halved cooked beet and garlic clove to the blender glass- Pour a stream of Extra Virgin Olive Oil from Spain and blend your ingredients until the texture is even.