Beetroot Gazpacho

Yesterday friends came round for a BBQ which was admittedly a little on the rubbish side. The food was good and BBQ's brocolli definately has something to it worth exploring. However I wasn't thinking about what order I should be cooking things in, ratios of food so nobody got a nice, balanced plate of food. Still it seemed in keeping with the mood of the day. We did make a Beetroot Gazpacho which was excellent. The original idea was that I was going to make a salsa to go with the BBQ'd vegetables so I wanted to keep my tomatoes in reserve and that's when I had the idea to use beetroot instead. It is simple and very tasty. In addition the colour is simply amazing.

200g raw beetroot peeled
400g tomotoes
3 cloves garlic
Salt
Half a cucumber
Half a pepper (green or red)
100g Breadcrumbs
3 tablespoons olive oil
3 tablespoons sherry vinegar (red wine will also do)

Put all the ingredients apart from the olive oil and vinegar into a blender and let it run until you have the consistency of a smootie
Check seasoning
Add oil and vinegar and pulse again
Check for taste
Refridgerate
Serve with a drizzle of olive oil and some nice fresh bread

Off out for a bike ride now.