Beetroot gazpacho

Ingredients
  • 1/2 kg of tomatoes, peeled
  • 1/2 of red bell pepper
  • 2 cooked beetroots, peeled
  • 2 cloves of garlic, minced
  • 4 tablespoons of olive oil
  • 3 tablespoons of vinegar
  • salt
  • freshly ground pepper
  • smoked salmon, anchovies and basil leaves for garnish

Instructions
  1. Mix tomatoes, bell pepper, beetroots, olive oil and vinegar in blender.
  2. Season with  salt and pepper.
  3. Cool in a fridge.
  4. Pour into serving glasses, garnish with smoked salmon, anchovies and basil leaves.