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Soups, Vegetarian

Jaleo's gazpacho de remolacha

Jaleo's gazpacho de remolacha
Kirk McKoy / Los Angeles Times

It’s a striking deep red color, the chilled soup rich and thick, garnished with colorful orange segments and crumbled goat cheese, but you might never guess how easy this chilled beet soup is to make. When reader Janie Uyehara of ... Read more

Total time: 1 hour, 15 minutes | Serves 4
  • 1 pound trimmed beets
  • 1 pound tomatoes, cored and chopped
  • 1 small cucumber (about ½ pound), chopped
  • 1 green bell pepper, cored, seeded and chopped
  • 1 clove garlic
  • 2 ½ tablespoons oloroso sherry
  • ¼ cup sherry vinegar
  • ¼ cup olive oil, preferably Spanish
  • 1 tablespoon kosher salt
  • 2 oranges
  • 2 ounces fresh goat cheese, for garnish

Step 1In a heavy pot, boil the beets in plenty of water to cover until soft, 40 to 60 minutes, depending on size. Drain and peel under cold running water, then coarsely chop.

Step 2In a blender, combine the beets, tomatoes, cucumber, pepper, garlic, sherry, vinegar, oil and salt and purée until smooth. Taste and adjust the seasoning if desired.

Step 3Supreme the oranges: Using a very sharp knife, cut off the top and the bottom of the fruit, so it will sit flat on the cutting board. Starting where you see the orange separate from the white pith, cut away one section of peel and pith, following the line of the fruit. This will expose the underlying fruit. Continue cutting away sections of the peel and pith until only fruit remains. When you're done, go back over the fruit, removing any traces of pith. Separate each segment, or supreme.

Step 4Serve the gazpacho garnished with the orange supremes and crumbled goat cheese.

Note: Adapted from a recipe by chef José Andrés of the Jaleo restaurant group.


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