Beetroot kefir gazpacho

Prep Time 10

Chilling 30

Total Time 40

Servings servings

Print the recipe

Ingredients

▢ 500 g cooked beetroot Peeled and completely cooled; plain vacuum-packed cooked beetroot also works.
▢ 300 ml plain milk kefir Choose unsweetened.
▢ 1 medium cucumber Wash before use.
▢ 1 lime Wash before cutting; use the juice.
▢ 1 tbsp extra virgin olive oil
▢ ½ tsp garlic powder
▢ salt To taste.
▢ ground black pepper To taste.

To finish

▢ plain milk kefir A little extra for drizzling.

You will need

Blender
Knife and chopping board
Covered container

Instructions

Cut the cooked beetroot into small pieces that fit your blender.
Cut the cucumber into pieces after removing the seeds.
Squeeze the lime juice into a small bowl.
Place the beetroot, cucumber, lime juice, olive oil, garlic powder and kefir in the blender.
Blend until smooth, with no visible pieces of vegetable.
Season to taste with salt and ground black pepper.
Refrigerate in a covered container for at least 30 minutes; leave it longer if the soup is not yet cold.
Taste the cold soup again and add more salt if needed, then serve in four small bowls with a drizzle of the extra kefir.

Start with cooked, completely cooled beetroot; cooking raw beetroot takes extra time.

Storage and safety

Keep covered at 4°C (40°F) or below and eat within 3 days. Follow any shorter use-by or after-opening limit on the kefir or cooked beetroot. If the beetroot label says to eat immediately after opening, make only enough for the current meal. Discard soup left out for more than 2 hours, or 1 hour above 32°C (90°F).