Beet summer soup
In summer, or in warm climates, many cultures make traditional cold soups. While some soups like the French vichyssoise are served cold after cooking, Spanish traditionally make their cold soups raw. You might have already tried my variation of Spanish gazpacho made with watermelon and hemp oil, recipe here.
This recipe with beetroots is equally delicious, easy and will pleasantly surprise your guests. Besides raw beetroot is high in vitamin C, fiber, and essential minerals like potassium and manganese. Research shows beets are amongst the most potent antioxidant vegetables. Beetroot helps to prevent heart desease and is essential for maintenance of healthy intestinal tract. So eating beets is fabulous for your health and this recipe will take you beyond juicing this miracle veggie to get its raw properties.
Look for organic beets with leafs that are equally nutritionally beneficial and can be cooked as spinach. Keep the leaves fresh, for instance in a vase with water.
Ingredients for 2:
1 small cucumber (cucumber has great cooling properties)
lemon or apple vinegar
toasted bread crumbs (optional)
salt, pepper, herbs
Peel raw beets, rinse them and blend with cucumber, oil, and a dash of vinegar.
Traditional gazpacho recipe carries onion or garlic. However, remember that onion and its cousin garlic are best used as medicines rather than everyday seasoning. Despite their many positive uses, they have their side effects. Also, garlic can steel much of other flavours, so I would be cautious using it in this or other recipes.
Season your cold soup with salt and handful of fresh herbs. Beetroot combines well with basil, parsley, mint, rosemary.
Did you know that cucumber like watermelon has a cooling effect? Contrary to ice-cream that, due to its caloric content, actually warms us up. Similarly caloric sodas, have a very short cooling span. So if you want to chill, add watermelon and cucumber to your summer eats :-)