Refreshing beetroot gazpacho
Preparation time: 15 minutes, plus cooling time
- First peel the onion and beef tomatoes, wash the vegetables thoroughly and remove the seeds from the peppers
- . If you use pre-cooked beetroot, you can cut it into small pieces straight away. With fresh beetroot, cut off the stalk beforehand and put it in a pot after washing. Then cook them for about 15 minutes until soft and leave them to cool well.
- Now you can cut all the ingredients into small pieces, add the neutral protein powder and water, pour everything into a tall container and puree until creamy using a hand blender.
- Flavour the gazpacho with fresh herbs and spices, store in the fridge for a few hours and serve in chilled glasses.
Nutri-Plus wishes you bon appétit!
200 g beef tomatoes
1 red pepper
30 g 3K protein powder, neutral
300-400 ml water
Optional fresh herbs of your choice
A pinch each of salt, black pepper