Latvian style, gazpacho.
By Inga
Serves four or six as a starter
- 800g of beetroot, canned and chopped
- 1 small onion chopped
- 1 garlic fed, chopped
- 2tbs capers
Blend all in a blender and add:
- 1/2 cup breadcrumbs ( stale bread, at least a day old)
- 3 cups vegetable stock
- 2tbs red wine vinegar
- 1 cup Greek yogurt
- 1 tbs brown sugar
- salt and pepper
- Blend again in the blender and chill for a few hours.
Serve with:
- slivered pistachio nuts
- 1 tsp Greek yogurt for each serve.