It’s late into spring which means that the weather is fabulous and the markets are bursting with fresh veg! I love how colorful plates become during this time of year and I was certainty excited to get back in the kitchen after spending the past ten weeks on the road.
But before I dive into the travel blogs, I thought I would share a delicious summertime recipe I whipped together tonight. It’s as tasty as it is beautiful and leaves you feel satisfied without weighing you down. This easy beetroot gazpacho is delicious, easy, and packs a refreshing punch of flavor thanks to the unexpected ginger and fresh orange. And of course – it’s vegan, gluten free, dairy free, guilt free, and probably free of anything else your trying to avoid eating. In other words, it’s pretty darn healthy.
Rainbow Beet Gazpacho
Ingredients:
for the gazpacho
1 cooked beetroot (I buy my beets pre-cooked)
1/2 avocado
1 apple
1 piece of finely chopped ginger (about the size of a grape)
6 oz. fresh orange juice
for the topping
1 handful of arugula
1/4 sliced avocado
2 sliced radishes
1 oz. pine nuts
and a few pansies (if you’re feeling extra special)
Directions:
Place all gazpacho ingredients into a blender and mix until smooth. You can see in the photos above that my gazpacho was a bit chunky due to an underperforming blender. Ideally, it would be much creamier. Pour into a big bowl, top to your delight, and enjoy!
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I had this as my whole dinner, but I think that a smaller portion would make a beautiful and delicious starter into a meal. Give it a try and let me know what you think!
