Beetroot Gazpacho for Pink October

We all knew that Pink October was created as awareness for Breast cancer throughout the world.  My Little contribution to this Pink October is this refreshing Beetroot Gazpacho. There is a good saying that Prevention is better than cure.  To defend our body from these horrifying diseases it's always good to look out for what we eat.  We are what we eat.  To keep our body sound and health, it's good to have a well balanced nutritious diet.

Beetroot is one of those super vegetable which has loads of vitamins and minerals.  Raw beetroot gives most of the vitamins and minerals.  Read more about beetroot here.
Gazpacho is a Spanish style cold soup.  This is traditionally made with tomatoes and now we have many variations using avocado, carrot, beetroot etc.

At my first glance I too had a lots of doubts with this, a soup with no cooking, cold and beetroot as a star ingredient is it going to be too sweet with dominating beetroot flavours.  I was completely wrong, with a touch of few other ingredients, this is a bowl of refreshment to start your day.  One more good thing about this soup is since it's served cold, it can be made well ahead and you can store it in the refrigerator.  When you try it you'll see the wonders.

Source: Culinary Anthropologist
Serves 2
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

Beetroot- 2 medium sized
Cucumber- 1 small sized
Tomato- 1 medium sized
Garlic- 4 cloves
Olive oil- 4 tsp
Water- 150 ml
Bread - 1/2 of 1 slice
Croutons- to garnish on top
Coriander leaves- to garnish on top
Salt and pepper to taste

Method:

Preheat the oven to 220 degree Celsius.  Loosely cover the beetroots in foil paper.  Place it in the preheated oven for about 20 minutes.  Let it cool down, peel and chop it roughly.  Roughly chop 1/4 of cucumber and 1/4 of tomato.  Add the beetroot, roughly chopped cucumber, tomato, garlic, bread, olive oil, water, salt and pepper to taste.  Blend it until you get a smooth puree.  The consistency shouldn't be too thick like a cake batter or runny like a milk.  It should be just thick enough to fall of from the spoon.  You can serve the soup immediately or chill and serve.
Just before serving chop finely the remaining cucumber and tomato.  Add the finely chopped cucumber and tomato along with croutons and coriander leaves on top of the soup.

This soup goes to VFAM- Beetroot/ Cranberry hosted by Sumee's Culinary bites originally started by Priya.  
Also sending this soup to Power Of Pink Challenge and The Soup Kitchen- Double Bubble.

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Spanish Tortilla with a touch of Indian spices

Spanish Tortilla or Spanish omlette is something completely different to Mexican Tortillas.  Mexican tortillas are flatbread made using flour, whereas Spanish tortillas are omlette cooked with potatoes. This simple omlette is an ideal filling breakfast on a lazy sunday morning or you can also pack these for your picnic, since they are good even when served cold.

This dosen't require any fancy pans or exotic spices, but being an Indian we never forget to add turmeric in our food, especially when it comes to omlette or meat, also to spice it up more I have also added few green chillies. Oh! yes, we also add green chillies to our omlette along with turmeric, let's have a look into the recipe to check what else I have added...

Preparation Time: 10 minutes
Cooking Time:20 minutes
Serves 4

Ingredients:
Eggs- 5
Potatoes- 4 medium sized( cubed)
Green Chilly-1
Onion- 1 finely chopped
Turmeric powder- 1/4 tsp
Pepper powder- 1 tsp
Coriander leaves- 1 tbsp( finely chopped)
Oil- 1 tbsp
Salt as required

Method:
Peel and chop the potatoes into cubes.  Take a 8 inch non stick pan.  Add the oil, finely chopped onion and saute for 1 minute.  Then add the potatoes, keep the heat in medium and cook the potatoes without browning it.  
 Meanwhile break the eggs in bowl and whisk it lightly along with turmeric, salt and pepper.  Once the potatoes are cooked, add the eggs on top of the potatoes.  When the eggs leaves the sides of the pan, place a plate on top of the pan and gently flip it over , then slide the omlette to the pan again and cook it on the other side.  Sprinkle the coriander leaves on top.  If you want you can season it with more salt and pepper on top.
Slice the omlette into wedges or make them into small cubes and serve it along with tomato ketchup.

Linking this recipe to Heart and Soul, Tempt My Tummy Tuesday, Tuesday's At the Table, Tasty Tuesday Party, Tuesday's Tasty Tid bits, Made from scratch Tuesday, Tuesday's Time Out, Totally Tasty Tuesday

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