This recipe was created by Robin Gill, head chef of Restaurant Sauterelle in London.


(Serves 4)

  • 1kg raw beetroot
  • 500ml apple juice
  • 1 tsp salt
  • 1 tbs olive oil plus extra for dressing
  • Lime juice to taste
  • 1 tsp aged balsamic vinegar
  • 1 tbs natural yogurt
  • Pumpkin seeds toasted
  • 1 bunch wild rocket
  • Rye bread toasted


Peel and cut 500g beetroot so it's small enough to fit in a juicer, juice and place in a large bowl.

Put the other 500g beetroot in a pot with cold water, place on a medium heat, bring to the boil and simmer for about 40 mins, or until soft when pierced with a knife.

Strain the water, peel the beets and place in a food processor and blend with a pinch of salt and a drizzle of olive oil until smooth.

Pass through a sieve and store purée in refrigerator.

Mix the beetroot juice, purée and apple juice in a bowl and adjust seasoning with salt and lime.

To assemble: dress the rocket in some olive oil, pour some of the chilled gazpacho in bowl. Place a couple of the rocket leaves on top, add a spoonful of natural yogurt, a drizzle of balsamic vinegar and a pinch of the pumpkin seeds.

Serve with some toasted rye bread.

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