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Refreshing beetroot gazpacho


Preparation time: 15 minutes, plus cooling time

  1. First peel the onion and beef tomatoes, wash the vegetables thoroughly and remove the seeds from the peppers
  2. . 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.
  3. 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.
  4. 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 beetroot
200 g beef tomatoes
1 red pepper
1 onion
30 g 3K protein powder, neutral
300-400 ml water
Optional fresh herbs of your choice
A pinch each of salt, black pepper