South African’s will know that summer can become incredibly hot. While it’s only spring time, the temperature is already soaring in the mid 30 degrees C.
Of course this poses some challenges for dinners and meals. I hardly feel like having something heavy during summer. So light, vegetarian meals come in to play. Also, since we try to get as much veggies into the children, we’re always looking for ways to incorporate these into our meals.
I recently got some beetroot, with the idea of making beetroot chips, but completely forgot about it. So when Victoire asked about our dinner plans earlier this week, I immediately thought about soup. Then she mentioned the beetroot. It was 35 degrees outside and I felt like something cool and refreshing. I remembered seeing beetroot gazpacho on the Food Network once. The perfect dinner. A combination of sweet and sour, slightly chilled and packed full of veggies.
The recipe is incredibly easy and a real purse pleaser, considering we had all the ingredients in our cupboards.
6 small to medium sized beets
1 small cucumber, peeled and chopped into chunks
1 small onion, quartered
1 garlic clove,
4 teaspoons olive oil
5 sprigs of coriander
1.5 cups of vegetable stock
salt and pepper to taste
2 tablespoons of vinegar
Few tablespoons of low-fat greek yoghurt
- Cook the beetroot in the oven at 220 C until and tender. It took around 45 minutes. Set aside to cool down. Then peel and quarter.
- Place all the ingredients, except yoghurt, into a blender and blend until smooth. It shouldn’t be too thick like oats, just smooth enough so you don’t have to chew.
- Chill in the fridge for about 30 minutes while you make a balsamic caramelised onion and blue cheese tart. More on that in the next post.
- Taste again and adjust seasoning as required. Pour into bowls and top with 2 tablespoons of the yoghurt and a sprig of coriander (I forgot to put that on in the above photo)