Beets head­line this gaz­pa­cho

Los Angeles Times - - FOOD & DINING - By Noelle Carter

It’s a strik­ing deep red color, the chilled beet soup rich and thick, gar­nished with col­or­ful orange seg­ments and crum­bled goat cheese, but you might never guess how easy it is to make. When reader Janie Uye­hara of Her­mosa Beach and her hus­band were vis­it­ing Washington, D.C., they stopped by chef José An­drés’ restaurant Ja­leo in the Crys­tal City neigh­bor­hood of Ar­ling­ton, Va.

The cou­ple fell in love with the cel­e­brated Span­ish chef ’s gaz­pa­cho de re­mo­lacha and have been want­ing to re-cre­ate the dish at home. The soup is a sim­ple purée of cooked beets, toma­toes, cu­cum­ber, bell pep­per and gar­lic, with a touch of sherry vine­gar to brighten the fla­vors and Span­ish olive oil for ad­di­tional rich­ness. This is a great dish to make ahead of time, es­pe­cially if you’re serv­ing com­pany; sim­ply keep the soup well chilled un­til ready to serve. En­joy, Janie.

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