- 500g of cooked beetroot
- 2 pots of fromage blanc
- 1 clove of garlic
- 1 onion
- 1 tbsp balsamic vinegar
- 1/2 cucumber
- A few chives
- A little tabasco (optional)
- Salt, pepper
- 4 slices smoked bacon (optional)
Remove the seeds and peel the cucumber. Cut into large chunks. Chop the beetroot, onion and peeled garlic. Blend
Add the fromage and vinegar. Season, then add a few drops of tabasco. Check seasoning and chill in the fridge for at least 30 minutes.
Grill the smoked bacon on a baking sheet lined with greaseproof paper until crisp and golden brown. Leave to chill. Blend coarsely to breadcrumb consistency
Serve the chilled gazpacho, sprinkle with finely chopped chives and the crispy smoked bacon crumbs.