The Phaidon Nutri Blast – Beet and Fennel Gazpacho

This quick, healthy dish, as featured in The Vegetarian Silver Spoon, is great to make while working from home
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Beet and Fennel Gazpacho, as featured in The Vegetarian Silver Spoon
Beet and Fennel Gazpacho, as featured in The Vegetarian Silver Spoon

Almost all of us are finding it hard to cope with the restrictions placed on our lives by the Coronavirus. However, you needn’t let your diet or your culinary skills slip if you’re in self isolation or working from home.

Just knock up this simple, no-cooking, cool soup recipe, - the perfect lunchtie snack - featured in The Vegetarian Silver Spoon. All the ingredients for beet (or beetroot) and fennel gazpacho are pretty easy to come by, and it only takes fifteen minutes to put together. In fact, it might be quicker, if you live in a relatively cool climate, as you’ll probably want to skip adding ice cubes.

Here’s what you’ll need. 1 lb 2 oz (500 g) beets (beetroot), peeled and thinly sliced; 2 cucumbers, peeled and diced; 2 scallions, sliced, 1 tablespoon reserved for garnish; 1 small hot chili, seeded and finely chopped; ¼ cup (60 ml) extra virgin olive oil; juice of 1 lemon; 3½ oz (100 g) stale bread; 3 tablespoons chopped wild fennel or fennel fronds; salt.

 

The Vegetarian Silver Spoon

In a food processor, combine the beets (beetroot), cucumbers, scallions, chili, olive oil, lemon juice, a pinch of salt, and 1¼ cups (300 ml) cold water, then process until smooth. Break the stale bread into pieces and add them to the food processor. Process for 2 to 3 minutes. Pour the gazpacho into four bowls, add a few ice cubes to each, and serve garnished with the reserved scallions and the fennel. 

For a more detailed version of this dish, as well as much more besides, order a copy of The Vegetarian Silver Spoon here. 


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