Gazpacho Soup With Golden Beet & Carrot
- 1 cup chopped carrots
- 1 medium shallot (cut in half)
- 4 small golden beets
- 2 garlic cloves
- 2 mini cucumbers (chopped)
- 1-1/4 cup water
- 1 Tbsp. rice vinegar
- 1/4 tsp. salt
Garnishes
- Coconut milk
- Green onions
- Micro greens
- Black cumin seeds
- Simple Mills Original Organic Seed Flour Crackers
- Preheat oven to 400 degrees F. Line sheet pan with parchment paper.
- Using aluminum foil, wrap golden beets and arrange on pan with carrots and shallots. Bake 40-50 minutes, until vegetables are fork tender.
- Refrigerate vegetables until completely cool.
- In high-speed blender, combine cooked beets, carrots and shallot with garlic, cucumbers, vinegar, salt and water and blend until smooth.
- Ladle into bowls and top with coconut milk, green onions, micro greens and black cumin.
- Serve with Simple Mills Original Organic Seed Flour Crackers.