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Indian summer and cold soup.
Perfection.


Beetroot soup on the rocks
(to beetroot lovers, with love)

350 g beetroot, cooked and grated
150 g cucumber, grated
35 cL vegetable stock
salt, pepper

Puree all the ingredients with an immersion blender. Add seasoning to taste.
Serve chilled.
With hazelnut biscuits.


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