Cold soup to raise your vitamin C levels
Juan Miguel Cabrera, chef at Bahía del Duque in Tenerife South, and Michel Burgio, the hotel's food and beverage director, suggest this chilled soup made with beetroot, cucumber, and lime. It's an easy-to-prepare recipe with numerous health benefits.
Among them, they point out "this cold soup, besides being refreshing, is very healthy thanks to the many benefits of cucumber, a seasonal product, which not only provides freshness but also vitamin C."
Ingredients
– 250 grams of cucumber
– 50 grams of spring onion
– 2 cooked beetroots
– 1 five
– 5 fresh mint leaves
– 1 tablespoon of apple cider vinegar
– 100 milliliters of mineral water
– 10 milliliters of extra virgin olive oil
– A pinch of salt and ground white pepper.
Elaboration
- Once the necessary foods are organized, we will proceed to blend the beets, reserving the juice.
- Using a blender, blend the cucumber together with the spring onion, mineral water, mint leaves and the zest of half a lime.
- We will strain it and let it rest.
- Next, we will peel the cucumber and remove the seeds with the help of a spoon.
- We will also clean and finely chop the spring onion.
- Next, we will add to this mixture in a bowl the beetroot juice, along with the vinegar, the lime juice and the extra virgin olive oil.
- Finally, season with salt and pepper to taste and mix with a whisk to homogenize.
- We will let it rest in the refrigerator for 2 hours before enjoying this delicious dish.
