Ohhh love that, great ideas! Thanks so much for the tips!

Pretty good! Raspberries and beets were a surprisingly good combo, it’s a nice sweet/savory flavor

Thank you!!

Yes it is!! Thank you 😍 I’ve been trying to work on my food photography

Full post and recipe can be found here: https://www.platefulofgreen.com/2022/10/26/raspberry-beet-gazpacho/

Ingredients:

• 3 medium, cooked beets
• 2 Persian cucumbers (or half of regular cucumber)
• 1.5 cups fresh or frozen raspberries
• half a clove of garlic
• 1 shallot
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• salt & pepper to taste
• Optional toppings: olive oil, sour cream, mint leaves, dill, toasted pumpkin seeds.

Directions:

1. This one is simple: put everything into a blender and blend until smooth! Add salt & pepper to taste.
2. You can add more olive oil to increase the richness and silky texture, and more red wine vinegar if it seems a bit dull in flavour. Adjust and taste as you go to balance the flavours to your liking.
3. Optional: strain gazpacho through a fine mesh strainer to remove the seeds from the raspberries.
4. You can serve immediately or allow to sit in the fridge overnight (or longer), as it will continue to develop a rich flavour the longer it rests. You can store this in the fridge for about 4 - 5 days.