Chilled beetroot and jicama gazpacho

Ingredients

Makes 10

  • 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

To Make

  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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