Serves: 6

Prep Time: 15 Minutes

Ingredients:

3 Medium ripe Plum tomatoes

2 cooked medium beetroot

Half a large cucumber

1 medium red pepper, deseeded

1 medium red onion

1 garlic clove

4 tbsp. olive oil

7 oz cold vegetable stock

2 tbsp. red wine vinegar

1 tsp. paprika

Directions:

Chop the tomatoes, beetroot, cucumber, pepper and onion into chunks. Place in a large bowl, then add the garlic olive oil, stock vinegar, and paprika. Add salt and pepper to taste. Next stir the mixture together and puree in a food processor to a fine consistency. Pour into a sealed container and chill overnight or for at least four hours. Serve Chilled

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