Eye Soup for Halloween

Recipe Tips: Eye Soup

• Preparation time: 15 minutes
• Cooking time: 1 minute
• Portion size: 1 Bowl
• Number of servings: 4
• Cooking style: Mediterranean

Ingredients

• 1kg ripe tomatoes
• 1/2 cucumber
• 1/4 pepper
• 30g EssentialSeries Beetroot Powder
• Half a clove of garlic
• A pinch of salt
• 10ml extra virgin olive oil
• 15 cooked quail eggs
• Sliced black olives to make the pupils.

How to make: Eye Soup

1. Wash and cut the vegetables, reserve half the cucumber and half the pepper.
2. Blend the tomatoes, half the pepper and half the cucumber.
3. Add half a clove of garlic, salt and the beetroot powder.
4. Continue blending in the food processor at medium power for 5 minutes, gradually adding the oil.
5. Cook the eggs for 4-5 minutes and then keep them the fridge so that they don't heat the gazpacho or cold soup.
6. I don't strain it.
7. Make lines in your eggs and cover them with gazpacho to simulate the veins.
8. Put them in the cold soup and add the olives as pupils.
9. Decorate and serve the rest of the gazpacho in a glass for the occasion.