Chilled beetroot and jicama gazpacho
200g of cooked beetroot (I like to roast mine in the oven whole for 1-1.5 hours)- peel the skin off
400g of Jimca (an Asian Radish which can be found in Asian stores) -peeled
Handful of chopped mint
50g shallot chopped
Lime juice from 2 limes
50ml of extra virgin olive oil
2 coconuts (fresh)- water + flesh
Salt and Pepper to taste
1. Put all ingredient except half of the jicama into a blend and liquify.
2. Dice the remaining jicama into small cubes and add into soup.
3. Chill before serving.
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