Beet gazpacho with mustard, cherries and almond s

Serves 4

For the toppings

• 625g beetroot
• 455g white onions
• 225g red peppers
• 120g red-wine vinegar
• 1 clove garlic
• 0 black pepper

• 112g soft fresh goat
• 3 tbsp horseradish sauce
• 2 tbsp wholegrain mustard
• 1 clove garlic
• 1 tbsp extra-virgin olive oil
• 14 cherries
• 1 tbsp toasted almonds
• 1 handful rocket or watercress

Step 1
In a large pot, combine the beetroot, onions, pepper, vinegar, garlic and a litre of water.

Step 2
Bring to a simmer over a medium heat and cook, uncovered, until the vegetables are very soft – 45 minutes to an hour.

Step 3
Working in batches, blend well until smooth, then strain through a fine-mesh sieve or chinois.

Step 4
Transfer to a container, cover and refrigerate until cold – about four hours.

Step 5
Meanwhile, make the toppings.

Step 6
In a small bowl, fold together the goat’s cheese, horseradish and mustard, season to taste and refrigerate until needed.

Step 7
Let it stand at room temperature for 30 minutes before serving.

Step 8
Slowly cook the garlic in the oil in a saute pan over a medium heat, until golden, then drain the garlic oil into a bowl through a sieve, put the garlic on a paper towel and sprinkle with salt.

Step 9
Ladle the cold gazpacho into four bowls, top with a dollop of the goat’s cheese mix, and scatter with cherries, almonds and fried garlic.

Step 10
Drizzle with garlic oil and garnish with rocket or watercress.