Beetroot & Almond Gazpacho Recipe

by Nicola
almond gazpacho and beetroot

Almond Gazpacho and raw beetroot juice. A match made in Gazpacho heaven. An easy canape that looks as spectacular as it tastes.

Almond Gazpacho & Beetroot juice

Almond Gazpacho (ajo blanco) is a cold, Spanish summer soup made from blanched almonds, garlic, bread and oil. Serve it up, just like it is and your guests will love you forever.

Or, add that extra touch…

Combine it raw beetroot juice.

The combination of the earthy beetroot against the sweet almond is a match made in heaven.

Download: 6 Spanish Gazpacho Recipes – a delicious way to healthy eating

Find out more about cold Spanish Summer Soups and their many health benefits by downloading this e-book:

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Step 1: Make the Almond Gazpacho (Ajo Blanco)

First, make the almond soup, using marcona almonds and these tips from Spanish chefs to make sure it’s extra, smooth and creamy.

Allow enough time to thoroughly chill the soup in the fridge, leaving it overnight (or a minimum of a few hours) in an airtight container.

Step 2: Raw, Cold Pressed Beetroot Juice Recipe

Using a juicer, press the juice from the raw beetroot, ginger, tomato, pepper, garlic and onion and store in an airtight container in the fridge until required.

Beetroot nutritional benefits

The beetroot also packs a nutritional punch of potassium and vitamin C. If you need any more convincing take a look at these six impressive health benefits of beets.

recipe for beetroot and almond soup

Step 3: Mix them up

To balance this dish, you need very little raw beetroot juice or the beet will dominate the almond gazpacho completely.

Put the raw beetroot juice in one container and the almond gazpacho in another. In a third mix a little of the raw beetroot juice with the almond gazpacho – tasting as you go – until you get a balanced combination, which will be light pink in colour.

Next, layer the three colours into tall shot (or cocktail) glasses. Get as creative as you like, alternating layers.

Step 4: Serve Chilled

Like all Gazpacho, serve chilled and garnish with baby beet micro herbs, with their bright purple stems.

Add to Fruit Gazpacho

Don’t stop at mixing your ajo blanco with beetroot. This delicious almond gazpacho can mix well with many fruit gazpachos, almond pairing excellently with apricot and cherries.

almond gazpacho and beetroot
Almond Gazpacho and raw beetroot juice. A match made in Gazpacho heaven. An easy canape that looks as spectacular as it tastes.… Gazpachos recipe, spanish recipe, Mediterranean diet, healthy recipe, Nicola Fairbrother, michelin recipe European Print This
Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • White Gazpacho (Ajo Blanco):
  • 300g almonds (blanched)
  • 300ml olive oil
  • 300g bread crumbs
  • 1 clove of garlic
  • 3 tsp sherry vinegar (or to taste)
  • 3 tsp maldon salt (or to taste)
  • Raw Beetroot Juice:
  • 2 beetroots (raw and washed)
  • 2cm chunk of ginger
  • 20g onion
  • 20g yellow pepper
  • slice of garlic (smidgen)
  • 4 tomatoes (ripe)
  • 30g bread crumbs
  • 50ml olive oil

HOW TO MAKE IT

White Gazpacho (Ajo Blanco):

  1. Crush the garlic with the back of your knife and add the crushed garlic paste into the magimix along with the almond and breadcrumbs. Blend, adding just enough oil to keep the blades turning, to a thick, smooth paste.
  2. Keep the magimix running and add the olive oil slowly.
  3. Add water until you achieve the consistency of single cream.
  4. Add the sherry vinegar and Maldon salt to taste - it might need more or less than the recipes states, so just keep going until it tastes balanced and delicious.
  5. Store in the fridge for at least two hours, preferably overnight. The soup will thicken overnight and might need to be let down with some water before mixing.

Beetroot Juice

  1. Wash the beetroots, and juice along with ginger, onion, yellow pepper, tomatoes and a sliver of garlic.
  2. Pour the beetroot juice mix into the magimix, add the breadcrumbs and blend for around 5 minutes.
  3. While the blades are turning, slowly add the olive oil. 
  4. Store in the fridge, in an airtight container for at least 3 hours.

To Serve

  1. Combine a little of the beetroot juice with some (but not all) of the white gazpacho to create a third, pink soup.
  2. Layer the three soups, as desired (get creative!) into shot glasses
  3. Garnish with baby beet micro herbs.

 

 

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