Beet gazpacho with mango vinaigrette

Name: Beet gazpacho with mango vinaigrette
Total time: 900 s
Yield: Serves 4 raciones
Cuisine: American
Ingredients: For the beetroot gazpacho:; 35 ounces of red tomatoes; 1/2 an onion; 1/2 a red pepper; 1/2 a green pepper; 1/2 a small garlic clove; 1 cooked beet; 1 cucumber; Fresh lemon thyme leaves; Extra Virgin Olive Oil from Spain; For the mango vinaigrette:; 150 ml of Extra Virgin Olive Oil from Spain; 1 ripe mango; 1 spoonful of rice vinegar; 1 spoonful of lemon juice; Salt

Olive Oils from Spain @oliveoilsspain

Spain

A chilled bowl of gazpacho soup is the perfect complement to a nice day. Extra Virgin Olive Oil from Spain is a central component of this dish as it enhances the flavor and is crucial to cohesiveness and texture of gazpacho, helping to perfectly emulsify the fresh vegetables. The beauty of gazpacho is that it never tastes the same, with endless flavor combinations. We present you with this original and refreshing beet gazpacho accompanied by a lovely mango vinaigrette, which can be used in a variety of other dishes! Let this colorful and flavorful dish brighten up your day.

Olive Oils from Spain @oliveoilsspain

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Ingredients

15 minutes

Serves 4 raciones

For the beetroot gazpacho:
35ounces of red tomatoes
1/2an onion
1/2a red pepper
1/2a green pepper
1/2a small garlic clove
1cooked beet
1cucumber
Fresh lemon thyme leaves
Extra Virgin Olive Oil from Spain
For the mango vinaigrette:
150 mlof Extra Virgin Olive Oil from Spain
1ripe mango
1spoonful of rice vinegar
1spoonful of lemon juice
Salt

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Steps

15 minutes

1

For beet gazpacho: Wash and cut the tomatoes into pieces. If you want, you can remove the skin. Put your cut tomatoes into the blender glass.
2

Cut and watch the peppers, be sure to remove any seeds and then add cut peppers to the blender glass.
3

Peel the pepper, onion, dice and put them in the blender glass.
4

Add the halved cooked beet and garlic clove to the blender glass- Pour a stream of Extra Virgin Olive Oil from Spain and blend your ingredients until the texture is even.
5

Add a dash of Extra Virgin Olive Oil from Spain and season it to taste.
6

For a thinner soup, slowly add water and blend until the soup is to your preferred texture.
7

Chill in the refrigerator if desired.
8

For the mango vinaigrette: Cut the mango into medium sized pieces and place them into a clean blender glass.
9

Add Extra Virgin Olive Oil from Spain to smooth out the texture.
10

Add vinegar, lemon juice and a pinch of salt. Blend.
11

Serve the gazpacho in a bowl or deep dish and drizzle the mango vinaigrette on top. Garnish the top with fresh lemon thyme leaves.