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Beetroot Gazpacho”: A refreshing cold soup with a tangy twist!


For 4 people

500 g cooked beetroots

2 pots of Fjord-type white cheese

1 garlic clove

1 onion

1 tablespoon balsamic vinegar

1/2 cucumber

some chives

a little Tabasco (optional)

salt, pepper

4 slices of smoked bacon (optional)


1. Deseed and peel the cucumber. Cut it as well as the peeled beetroots, onion, and garlic into large pieces. Then, mix them in a blender.

2. Add the white cheese and balsamic vinegar. Season with salt, pepper, and a few drops of Tabasco. Adjust the seasoning if necessary and place in the fridge for at least 30 minutes.

3. Grill the smoked bacon on a baking sheet lined with parchment paper for 15 minutes at 200°C until it is well browned, then let it cool. Coarsely blend the bacon to create a small breadcrumb texture.

To finish, serve the chilled gazpacho with chopped chives and crispy smoked bacon breadcrumb topping.