Beetroot Gazpacho with Raspberry

1. 1 Beetroot≈ $2.50 per kg 150 g
2. 2 Oranges≈ $3.77 per kg 360 g
3. 3 Soy sauce 6 ml
4. 4 Vinegar 9% 8 ml
5. 5 Raspberriespack 250 g ≈ $4.00 100 g
6. 6 Onions≈ $1.60 per kg 45 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Olive oil 10 ml
9. 9 Fresh mintpack 30 g ≈ $2.20 30 g
10. 10 Lemon≈ $4.65 per kg 8 g
11. 11 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the oranges² and juice them

2. Cut the beetroot¹ into chunks and poach in the orange² juice until tender

3. Blend the cooked beetroot¹ with onion⁶, garlic⁷, vinegar, raspberries⁵, soy sauce, and lemon¹⁰ juice

4. Stir in olive oil until smooth

5. Strain through a sieve for a silky texture

6. Pound fresh⁹ mint with olive oil into a paste

7. Garnish the soup with mint, raspberries⁵, and orange² blossoms