For 4 people
500 g cooked beetroots
2 pots of Fjord-type white cheese
1 garlic clove
1 tablespoon balsamic vinegar
a little Tabasco (optional)
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.