Beetroot gazpacho
Ingredients
- 1/4 cup (60ml) red wine vinegar
- 100 millilitre water
- 1 small lebanese cucumber, seeds removed and finely chopped
- 5 small tomatoes, blanched, skin removed and chopped
- 1 clove garlic, left whole
- 1/2 small red onion, peeled and chopped
- 200 millilitre extra virgin olive oil
- tabasco or chilli sauce, to taste
- 150 millilitre beetroot juice
- 2 tablespoon sour cream, stirred until runny
- 8 sprigs coriander leaves, for garnish
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