It appears everything is wedding related here lately, but that’s what happens as we get closer to the wedding, I guess. Since we want to include the recipes from the wedding menu in USB drives as favors, I’ve started cooking and photographing the recipes I don’t have pictures of already. So today, I bring you one of the appetizers we’ll be serving. Our idea is to present them in bottles next to small glasses (the ones pictured, actually) and have guests pour themselves the gazpacho and drink it. This recipe was actually inspired by a great restaurant here in Bilbao, called Ur-Gatza (which means Salt Water in Basque). You should really eat there if you’re ever in the area. As you can see, it’s extremely easy to prepare and it’s a great soup for hot summer months. Give it a try!
Beet GazpachoInspired by the restaurant Ur-Gatza
- 4.45 lb (2.2 kg) tomatoes
- 6 oz (175 g) green pepper
- 10.5 oz (300 g) beet, boil it and weigh it afterwards
- 11 oz (310 g) olive oil (the best quality you can afford)
- 0.5 oz (15 g) Jerez vinegar
- 0.5 oz (15 g) garlic
- 0.7 oz (20 g) salt
- 14 oz (400 g) water or ice
Cut everything into pieces. Let it macerate for a few hours. Pureé everything except the water or ice; then add the ice/water and pureé again, strain, and serve.
Have a nice weekend!