"I just love cold soups. This one has an earthy flavor, but the lemon gives it a fresh touch. My mom made it with chicken broth and egg, so I adapted it and created a vegan version."

    

preparation

Peel 1 onion and chop finely.
2 Puree the beetroot and onion with the stock in a blender.
3 Stir in sour cream or soy yogurt and lemon juice.
4 Season the soup with salt and pepper.
5 Leave the gazpacho in the refrigerator for about 30 minutes or
Chill in the freezer for 15 minutes.
Wash, dry and roughly pluck 6 cinnamon basil leaves.
7 Divide the gazpacho between plates and garnish with basil and
Decorate with 1 teaspoon of hemp seeds and, ... here comes the kicker,...
Refine with Marie Sharp's Hot Sauce , depending on your preference!

Tip
Hemp seeds also taste good roasted. Healthy and delicious in soups,
Salads or muesli.
Serves 4 | Preparation time 10 minutes plus 15-30 minutes cooling time
Gluten-free