Beetroot Gazpacho with Biscuit Croutons

Name: Beetroot Gazpacho with Biscuit Croutons
Yield: 4
Ingredients: 4 peeled and chopped beetroot, 2 large; 1 large onion, cut into small pieces; 3 cloves of garlic; 1 liter of vegetable broth; Salt to taste; 2 tablespoons of lemon juice; 1 cup of Japanese cucumber with skin, seeds removed, diced; 1 cup of crushed cream cracker biscuit, 2 large; Green scallions for garnish

1
4 peeled and chopped beetroot, 2 large
2
1 large onion, cut into small pieces
3
3 cloves of garlic
4
1 liter of vegetable broth
5
Salt to taste
6
2 tablespoons of lemon juice
7
1 cup of Japanese cucumber with skin, seeds removed, diced
8
1 cup of crushed cream cracker biscuit, 2 large
9
Green scallions for garnish

Ingredients

1
4 peeled and chopped beetroot, 2 large
2
1 large onion, cut into small pieces
3
3 cloves of garlic
4
1 liter of vegetable broth
5
Salt to taste
6
2 tablespoons of lemon juice
7
1 cup of Japanese cucumber with skin, seeds removed, diced
8
1 cup of crushed cream cracker biscuit, 2 large
9
Green scallions for garnish

Directions

1
In a blender, puree the beetroot with the onion, garlic, and vegetable broth until smooth
2
Strain through a sieve, season with salt, and refrigerate for at least one hour
3
Combine the lemon juice and cucumber to the soup, pour into small bowls, and sprinkle with biscuit croutons
4
Garnish with green scallions and serve.

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