zaterdag 28 september 2013

Roasted beet gazpacho with goat's cheese

This soup is perfect for an indian summer afternoon whilst sitting on your veranda, taking in the last ray of sunlight.

3 or 4 fresh, oncooked red beets
1 onion
1 glove of garlic
1 liter vegetable stock
young goat's cheese
few drops of (lemon) olive oil

Cut your beets and onion into bite size pieces and lay out on a sheet with the glove of garlic and drizzle with olive oil, salt and pepper. Put into a preheated oven at 180 degrees Celcius and roast them for 30 minutes.
In the mean while boil your stock, I always use my electric cooker to mesure 1 liter and boil it faster than doing in a normal pan. After the water reached boiling point, transfer into a pan and add your stock. 
See if your beets are a bit shrunken and soft when you prick them. If so, put into a pan with a little more olive oil and and a part of the stock.
Let it simmer a bit. After 5 minutes or so take your handmixer and bled all into a puree. Bit by bit add the rest of the stock until you think the soup has a souplike substance.
Let the soup cool a bit and serve with goat's cheese and a drizzle of lemon olive oil. (I got mine in Sorrento, Italy. The taste of summer in an autumn soup!)

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