Beetroot Gazpacho Soup Recipe

The Beetroot Gazpacho Soup Recipe is a twist to the regular gazpacho soup. Gazpacho is a Spanish Style Cold soup, traditionally made with raw tomatoes, onions, cucumber and bread. This Beetroot Gazpacho is a slightly modified version of it and tastes absolutely delectable with beets. Serve with Zoodles In Creamy Basil Pesto Recipe for a light dinner.  Beetroots, Cucumber, Tomato, Extra Virgin Olive Oil, Water, Milk, Salt and Pepper, Fried Bread Cubes (Croutons), Coriander (Dhania) Leaves   2 Beetroots , peeled and diced 1 Cucumber , peeled and chopped 1 Tomato , roughly chopped 4 teaspoons Extra Virgin Olive Oil 150 ml Water 1/4 cup Milk Salt and Pepper , to taste Ingredients for garnishFried Bread Cubes (Croutons) Coriander (Dhania) Leaves     15   20     To begin making the Beetroot Gazpacho Soup Recipe, we will first preheat the oven to 220 C.Toss the beetroots, garlic in salt and olive oil. Place the beetroots on a baking tray and loosely cover the tray with foil. Place it in the oven and allow the beetroots to roast about 20 minutes until tender.Once roasted, remove the beetroots from the often and allow it to cool completely. Combine all the ingredients into the blender to make a smooth puree. Adjust the consistency of the soup by adding more water or milk. Check the salt and pepper levels and adjust to suit your taste.Serve the Beetroot Gazpacho Soup cold topped with croutons and coriander leaves with Zoodles In Creamy Basil Pesto Recipe for a light dinner.Note: You could warm the soup and have it for winters as well. It will taste just as great.