Boozy beetroot soup

Recipe from: 12/1/2001 12:00:00 AM
Ingredients 13
Servings 8


  • 6
    beetroot, cooked and peeled
  • 2
  • 2
    red peppers, pith and seeds removed
  • 2
    red chillies
  • 3
    cloves garlic
  • 6
    thick slices white bread, crusts removed
  • 250
    olive oil
  • 60
    red wine vinegar
  • 500
    chicken and vegetable stock
  • 750
    tomato juice
  • ml
  • sea salt, milled pepper and sugar
  • 1
    red onion


Purée 4 beetroot, 1 cucumber, 1 red pepper, chillies, garlic, bread, olive oil, vinegar, stock, tomato juice and vodka together until fairly smooth. Season and chill. Finely chop remaining beetroot, cucumber, pepper and onion. Sprinkle chopped vegetables on top of soup just before serving. Per serving: 1 428 kJ; 37,1 g carbohydrate; 5,4 g protein; 19,2 g fat

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