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Yummyronica t1_itw4177 wrote

Is this photo yours? It's nice...

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sunraymoonshine OP t1_itw9nsg wrote

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

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sunraymoonshine OP t1_itvsi9e wrote

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.
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artichoke313 t1_itwcmyz wrote

How did it taste?

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sunraymoonshine OP t1_itwe817 wrote

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

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WereChef t1_itxq9cu wrote

For a bit more flair next time run a toothpick through the creme to create a cool design.

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WereChef t1_itxqe51 wrote

And maybe add a drizzle of olive oil on the outside edge in a circle

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