BEETROOT GAZPACHO WITH RED CABBAGE SALAD AND FETA CHEESE - TM & TRADITIONAL METHOD

This is an exceptionally good recipe, as it is not only easy and fast to make, but it is also healthy and delicious. It is a great plate to serve at a vegetarian, or not, dinner party. It looks great on the table ... the only thing you must take into account is that it needs to be served very cold. Today I didn't have any sprouts, but if you use them, it gives the dish an extra beautiful look - see picture at the end.

Ingredients

Red cabbage salad
200 g red cabbage in 5 cm pieces (stem removed)
60 g carrots in 2 cm pieces
1 apple (any type), skinned and cored, quartered and halved each quarter
2 - 3 sprigs of fresh mint (only the leaves)
30 g dried cranberries
1 pinch of salt
1 ground black pepper
20 g olive oil
10 g apple cider vinegar
1 dash of honey

Beetroot gazpacho
500gr cooked beetroot in chunks
500gr ripe tomato
50gr onion
40gr green pepper
50gr cucumber
1 clove garlic
200gr ice cubes
20 - 30 g vinegar
1 - 2 teaspoons salt
1 - 2 pinches of ground pepper
80 g olive oil

To serve
100gr crumbled feta cheese
2 tablespoons roasted pumpkin seeds
sprouts for garnish (optional)

Preparation

* Please note that if you don't have a Thermomix, the only thing you need to do is to use a food processor for the salad and a blender for the Gazpacho.

Red cabbage salad
Place the red cabbage, carrot, apple, mint, cranberries, salt, pepper, oil, vinegar and honey in the mixing bowl. Chop 5 sec/speed 5. Pour into a bowl and set aside. Rinse the glass.

Beetroot gazpacho
Place all ingredients in the glass and blend 3 min/speed 10. Pour into 6 bowls or soup plates.

To serve
Arrange the salad on the gazpacho on the plates. Garnish with the feta cheese, pumpkin seeds and sprouts. Serve immediately.

Serves 6