BEETROOT GAZPACHO

Makes 1 litre

You will need:

• 1 clove garlic, peeled • Small pot of natural yoghurt • 700ml veggie stock • 150g cooked beetroots (vacuum -packed beetroots are perfect, as long as they are free from vinegar)

1 Belt all the ingredients together in a blender, or use a soup gun if you have one.

2 Chill the gazpacho in the fridge until hunger hollers. I serve mine in shallow soup plates with black pepper, one large ice cube and some fresh dill. But a grated boiled egg on top is wonderful, too.