Tomato and beet gazpacho

04846 GAZPACHO and ' beard ' INGREDIENTS for 4 PEOPLE IETOLA a nut for chicken broth, a ' beard ' ietola crush 4 ripe tomatoes, the juice of one lemon, 2 tablespoons wine vinegar, one tablespoon of horseradish cream, 2 cloves of garlic, 2 tablespoons olive oil 4 large radishes, salt, pepper.

Melt the nut 50 cl of boiling water.

Lebarbabietole cut in large pieces.

Blanch the tomatoes, then Peel.

Remove the seeds and the water, then chop the flesh coarsely.

Pour tomatoes with lebarbabietole, lemon juice, vinegar, horseradish cream, crushed garlic, olive oil, salt and pepper in the mug of a food processor and puree.

Add the broth and blend.

Let cool, then keep in the refrigerator for 2 hours.

Wash the radishes and cut them into thin slices.

Split the cold cream in individual bowls, garnish with some rapanello washer and serve immediately cold well.