Ingredients

Beetroot gazpacho

8 tomatoes

½ onion (blanched)

½ cucumber (peelted)

1 red bell peppers

50g dry toast

½ garlic glove

2 cooked beetroot

50ml sherry vinegar

100ml olive oil

Salt

Sugar

Tabasco

100mlbeetroot juice

Method

Beetroot gazpacho

Cook the beetroot on salt in the oven 160°C/2h after cooking peel them.Peel onion and garlic and blanched one time in cooked water. Cut the rest of ingredients intosmall pieces before mixing everything together. Pass the mixture through a fine seive and then season with the salt, sugar and Tabasco.

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