Pink “Gazpacho” soup

Pink “Gazpacho” soup
11 November, 2015 Patricia Palma

Gazpacho is without doubt one of the most typical and common dishes in Spanish cuisine, but did you know that it can be prepared in a thousand different ways? And moreover, the recipe for pink gazpacho that we propose here is incredible.

It is a beetroot and tomato (Monterosa of course) based gazpacho, with a fresh and aromatic flavour. Also, these two vegetables are among the healthiest of all. Beetroots contain high levels of betaine, a substance capable of improving cardiovascular and respiratory functions, and the tomato has many attributes, including antioxidant properties and a high concentration of vitamins and minerals.

Not only is this a tasty and healthy dish, but it is also very low in calories: 100 grams of beetroot contain only 25 Kcal, while the Monterosa tomato has even less, just 18 Kcal per 100 grams.

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.