Chilled cream of beets, ginger, yoghurt, sesame seeds and shavings of Grana Padano Riserva
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 15 minutes
. Variety: Soups
Ingredients500 g cooked beets
250 g Greek yoghurt
100 g Grana Padano PDO Riserva over 20 months in shavings
500 ml water
½ red onion
2 boiled potatoes
4 slices sandwich bread
1 bunch chives
4 teaspoons sesame seeds
3 tablespoons extra virgin olive oil
ginger to taste
salt and pepper
PreparationCut the bread into cubes and toast them until golden.
Chop the beets, cucumber and boiled potatoes and place in a blender. Pour in the room-temperature water, half the yoghurt and extra virgin olive oil, blend until the mixture is creamy and evenly combined.
Season with salt and pepper and pour the cream into 4 bowls, topping each bowl with a spoonful of yoghurt, the toasted bread and shavings of Grana Padano PDO.
Serve the cream cold, garnished with chives, ginger and a drizzle of extra virgin olive oil.