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Mike Purll
Beet gazpacho with yogurt
Gazpacho of beetroot, yogurt and chives
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Ingredients
Directions
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Put the red beetroot slices with the yogurt and a dash of water in a blender and mix into a thick soup (or use a hand blender and high bowl).
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Slice the chives and spread the soup over 4 bowls.
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Divide the chives and yogurt over the soup and serve.
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Nutrition
50Calories
Sodium8% DV190mg
Fat2% DV1g
Protein2% DV1g
Carbs3% DV9g
Fiber4% DV1g
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