This recipe was created by Robin Gill, head chef of Restaurant Sauterelle in London.
INGREDIENTS
(Serves 4)
- 1kg raw beetroot
- 500ml apple juice
- 1 tsp salt
- 1 tbs olive oil plus extra for dressing
- Lime juice to taste
- 1 tsp aged balsamic vinegar
- 1 tbs natural yogurt
- Pumpkin seeds toasted
- 1 bunch wild rocket
- Rye bread toasted
METHOD
Peel and cut 500g beetroot so it's small enough to fit in a juicer, juice and place in a large bowl.
Put the other 500g beetroot in a pot with cold water, place on a medium heat, bring to the boil and simmer for about 40 mins, or until soft when pierced with a knife.
Strain the water, peel the beets and place in a food processor and blend with a pinch of salt and a drizzle of olive oil until smooth.
Pass through a sieve and store purée in refrigerator.
Mix the beetroot juice, purée and apple juice in a bowl and adjust seasoning with salt and lime.
To assemble: dress the rocket in some olive oil, pour some of the chilled gazpacho in bowl. Place a couple of the rocket leaves on top, add a spoonful of natural yogurt, a drizzle of balsamic vinegar and a pinch of the pumpkin seeds.
Serve with some toasted rye bread.