Chilled summer beetroot soup

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By: Silvana Franco

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This recipe is classed as easy

Rating 3.30 / 5 (10 votes)

Prep time:
25 min

This brightly coloured summer soup from Silvana Franco is delicious hot or cold


1. Place the beetroot, cucumber, chilli and 1.5 litres of cold water in a liquidizer and blend until smooth - you will probably have to do this in two batches. Pass through a fine strainer into a large jug, then stir in the vinegar and season generously. Chill until ready to serve.

2. Tear one slice of bread into each bowl then scatter over the red onion, tomatoes and garlic. Pout over the chilled soup, sprinkle over the parsley and drizzle each serving with a splash of oil.

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  • 4 beetroot
  • 1 pieces cucumber, 8cm, peeled and cubed
  • 1 red chillies, seeded and chopped
  • 2 tbsp sherry or red wine vinegar
  • 4 slices white bread, crusts removed
  • 1 red onions, finely chopped
  • 4 tomatoes, finely chopped
  • 2 cloves garlic, finely chopped
  • 4 tbsp parsley, chopped
  • 2 tsp olive oil
  • 1 pinches fine sea salt and freshly ground black pepper

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