Beet gazpacho with herring pintxo Recipe

Make the gazpacho by blending 400 canned tomatoes, 200 ml beet juice, 1/2 a green bell pepper in strips, 3/8 of a peeled and diced cucumber, 1/2 tbsp grated onion, 1 clove of garlic and a handful of bread crumbs and blend for a couple of mins.

Then put 3/4 trough a fine sieve, mix with the rest and add 1 tbsp sherry vinegar and 2 tbsp olive oil.

Serve in a small bowl with a pintxo from salted herring, chorizo and wakamé.

(Recipe by restaurant Moro and Nederlands Visbureau)

from simple food, looking good
Beet gazpacho with herring pintxo Recipe