Spicy Hot Beet Gazpacho
Servings 2 Litres
Ingredients
- 1 Tbsp extra-virgin olive oil
- 1 cooking onion peeled and chopped
- 2 lbs roasted red beets peeled and chopped, about 3 very large
- 4 cups low sodium vegetable stock
- 1 Tbsp orange zest
- 3 Tbsp orange juice
- 1/4 tsp crushed red pepper flakes plus extra for garnish
- 1/4 tsp sea salt
- 1 Tbsp Dukkah
- Orange slices arugula (optional)
Instructions
- In medium-sized saucepan, heat oil. Add chopped onion and sauté over medium heat for 3 minutes, or until soft but not golden. Add chopped beets, stock, zest, juice, and seasonings. Bring to a gentle boil. Cover, reduce heat, and simmer for 10 minutes for flavors to blend. Remove from heat.
- In high-speed blender, in batches, purée mixture until smooth and creamy. Ladle into bowls and serve hot garnished with Dukkah, orange slices, arugula, and pinches of crushed red pepper flakes, if you wish.
Notes
Per 1 cup serving: 84 calories; 3 g protein; 2 g fat (0 g sat. fat); 16 g total carbohydrates (12 g sugar, 3 g fiber); 232 mg sodium