Mireille Guiliano's Beet and Ginger Gaspacho
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
275 g Cooked beets - peeled and diced1 tomato, peeled and diced1 garlic clove, peeled and chopped1 medium onion, peeled and chopped1 tablespoon ginger, peeled and chopped1 teaspoon wasabi1 tablespoon red wine vinegar2 tablespoons olive oil450 ml chicken broth1 tablespoon greek yoghurt Salt and freshly ground pepper
1. Place beets, tomoato, garlic, onion, ginger, wasabi, vinegar, olive oil, chicken broth, and yoghurt in a food processor and puree until smooth
(This has a very strong onion taste, add more yoghurt to soften the taste a bit. )
Purchase pre-boiled beets to save time.
Serve cold with a dollop of yoghurt.
The color is unreal!
Serving Size: 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MYKRISTINE.
(This has a very strong onion taste, add more yoghurt to soften the taste a bit. )
Purchase pre-boiled beets to save time.
Serve cold with a dollop of yoghurt.
The color is unreal!
Serving Size: 4-6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MYKRISTINE.
Nutritional Info Amount Per Serving
- Calories: 118.1
- Total Fat: 7.3 g
- Cholesterol: 2.4 mg
- Sodium: 667.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.2 g
- Protein: 2.9 g
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