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Golden Beet Gazpacho
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- 40 oz water
- 40 oz golden beets, raw, trimmed and cleaned
- 3 oz yellow bell pepper
- 2 garlic cloves
- ½ oz shallot
oz sherry vinegar, e.g. Spanish Oloroso, cava
or ½ oz white wine vinegar
- 4 oz extra virgin olive oil, e.g. Colavita, Pompeian, plus extra to serve
- 1 ½ tsp salt, to taste
- ½ tsp ground black pepper
- 13 - 14 oz cold water, to desired consistency
- 4 oz Manchego cheese, to taste
- fresh parsley leaves, to garnish
- croutons, to serve
- per 1 portion
- 2051.6 kJ / 490.3 kcal
- 11.1 g
- 31.2 g
- 37.2 g
- Saturated fat
- 9.8 g
- 8.4 g
- 1417 mg
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