Cool down with Spicy Beetroot Gazpacho

It's el scorchio in London, the hottest day of the year so far! Hankering for something cooling I made gazpacho with a slight difference - the earthy sweetness of beetroot, cooling cucumber, and the spicy kick of chili and garlic. Delicious!

• 1 tin of tomato passata/chopped tomatoes
• 2 cooked beetroot (pref not in vinegar)
• 1/4 stick of cucumber, roughly chopped
• 1 stick celery
• Pinch of salt
• 1 garlic clove
• 1 tbsp red wine vinegar or lemon juice
• 1 tsp tabasco (to taste)

1. Whiz up all the ingredients in a blender
2. Serve chilled with lots of ice.

Variations

Fresh tomatoes are actually best, but you need juicy red ones that you'll have to skin by immersing in hot water.

Roasted beetroot give the best flavour here as it really brings out their sweetness and reduces the earthiness.

Also wonderful with a slug of gin!