Culinary Anthropologist

Beetroot gazpacho

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I had this twist on the traditional Spanish tomato and bread soup at La Taberna del Pindal in Arenas de Cabrales in Asturias, Spain.  The trick, I discovered later, is to roast half the beetroot to bring out its lush sweetness, and grate the other half raw to keep its vibrant colour and fresh taste. Combined with the usual tomatoes, peppers and onions it makes a fantastic purple gazpacho, which is even better the day after it’s made.


There is a recipe for beetroot gazpacho in “Gather Cook Feast” (Fig Tree 2017).


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