Star ingredient: beet gazpacho

Chef Carlos Morales proposes for that special occasion to prepare an exquisite Gazpacho beet, whose color remembers love turned into flavor.

Ingredients

3 beets

300 gr of apple tomato

30 ml of apple vinegar

30 ml of olive oil

1 to 2 garlic

2 cups of pure water

Salt and pepper to taste

Tomato infusion:

200 gr of cherry tomatoes

Basil, oregano and coriander

45 ml of olive oil

2 confit garlic

Garnish and decoration:

2 beets (use spoon Parisien)

1 bread baguette For Crotones

Chamomile flowers to decorate

1 cucumber in Lácas

1 Purple on Plumilla onion

2 small radishes in Lácas

Preparation

1. Cook beets with skin and stem, until they are cooked. To verify cooking, click with a stick, which must enter easily.
2. Being cooked, remove the skin. With the spoon Parisien Make some beet balls and book.
3. In boiling water, climb the cherry tomatoes and apple tomatoes. Cold book.
4. Licuate the rest of the beet together with the apple -cake tomato, water and vinegar, until obtaining a homogeneous texture. Then, add the olive oil to the gazpacho to the point of thread to prevent it from being separated.
5. When the gazpacho is liquefied with all the ingredients, season with salt and white pepper to taste and refrigerate.
6. To place, a soup plate will be used. Place in this the decorative ingredients: cucumber, purple onion, radishes, Parisien Beet and Crotones. Serve the gazpacho with a ladle and, finally, decorate with chamomile flowers.

Star ingredient

Beet (Beta vulgaris) is a very versatile vegetable, which can be developed in different ways such as Salads, juices, liquefied and soups.

Thanks to its nutritional content, especially AntioxidantsIt helps improve heart and ocular health, as well as physical performance. Supports the health of the brain, favors the digestionstrengthens the immune system and gives energy. Contributes to detoxify the liver, relieve the arthritis and favor cognitive functions and blood flow. It also helps balance oral microbiome.

It is recommended to wash and disinfect beets prior to cooking them. The stem can be used in salads. It must be cooked with stems or withdraw as little as possible to prevent them from losing their color, when cooked.

Chef profile

• Chef Carlos Morales has more 17 years of culinary experience.
• He studied the international chef and restaurant administrator career at the Intecap instructors’ training school.
• He has a diploma in modern cuisine by the Ibero -American Forum of Professionals.
• Currently studies the Bachelor of Hospitality and Tourism at the Mariano Gálvez University, Huehuetenango Campus.
• He obtained third place as a chef of the night at the 2014 Gastronomic Festival.
• He is an instructor chef at Intecap Huehuetenango.