Red berries and beetroot gazpacho
- Published
As a preview to the world’s greatest restaurant festival - and as part of our food month this April - we have teamed up Taste of London to offer an exclusive recipe for stylist.co.uk readers.
Today, Cesar Garcia of Spanish restaurant Iberica, London, shares his recipe for gazpacho of red berries and beetroot (or gazpacho de frutos rojos y remolacha if you want to practice your Spanish). Ideal as an exciting starter, read on for all the delicious details...
Gazpacho of red berries and beetroot
Ingredients
Makes 6 - 7 portions
3 mature beef tomatoes
1 garlic clove with sprout removed
1 peeled cucumber
1 spring onion
1/4 green pepper
430 g mix red berries
60g extra virgin olive oil
13g salt
30g Jerez vinegar
90 gr blended beetroot
1 scoop of cheese ice cream (or plain frozen yogurt)
1 anchovy cut in strips
mint, chopped
extra virgin olive oil
Method
Step 1: Blend all the ingredients in a thermomix or blender then add the extra virgin olive oil and strain in a chinoise or sieve and put aside
Step 2: Pour the gazpacho into a soup bow
Step 3: Scoop a ball of cheese ice cream in the middle, add some pieces of anchovy around the ice cream and garnish with mint
Step 4: Finish it with a dash of extra virgin olive oil
Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london
