Pink “Gazpacho” soup

Pink “Gazpacho” soup
11 November, 2015 Patricia Palma

Servings: 2
Time: 20 minutes
Difficulty: Easy


  • 4 Monterosa tomatoes
  • 4 pieces of cooked beet
  • Extra virgin olive oil
  • Vinegar and salt
  • Water

Preparation Method

Place four bits of cooked beet in a pan or high bowl.
Cut the tomatoes into quarters and place them in the same container.
Add oil, salt and some water.
Shred with a blender and serve.

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