The scorching temperatures started early this year and this makes preparing food more and more difficult. You’re hungry but you want something cool and refreshing yet also nutritious. This cold beetroot gazpacho is the answer to your summer meal preparation problems. It’s easy to store (just bung it in the fridge) and bring it out whenever you’re hungry
Recipe by Rachel Zammit Cutajar
Photo by Rachel Zammit Cutajar
Beetroot gazpacho with poached chicken
- 1 whole chicken breast, cut in half
- 2 cups chicken stock
- 3 long strips orange zest
- 1 tsp juniper berries
- 1 whole star anise
- 1 bay leaf
- 5 small beetroots, cooked
- ½ large cucumber
- ¼ onion, chopped
- 1 clove garlic, chopped
- ½ tsp chilli
- Handful coriander
- ½ lemon, juice only
- 1 tbsp sherry vinegar
- 1 tub Greek yoghurt
- Salt and pepper
- Flaked almonds, toasted
- Extra virgin olive oil
- Place the chicken breasts in a saucepan. They should sit in one layer but fit snugly in the pot.
- Cover the chicken with the stock and add the orange zest, juniper berries, star anise and bay leaf.
- Bring to the boil and reduce to a simmer. Partially cover and Simmer for 10 mins.
- Turn off the heat, cover completely and leave in the pot for 10-15 mins.
- Place the cooked beetroots, onion, garlic, most of the cucumber (reserving some for garnish), coriander and chilli in a food processor.
- Remove the chicken from the saucepan and strain the liquid, reserving about a cup.
- Add the liquid to the food processor and blitz until smooth.
- Add the lemon juice, sherry vinegar and season with salt and pepper and blitz again.
- Add the yoghurt and blitz until smooth.
- Divide the soup into three bowls.
- Shred the chicken breasts and divide equally between the bowls.
- Top with the reserved cucumber, some more coriander and toasted flaked almonds.
- Drizzle with some extra virgin olive oil and serve.