Salmorejo de Remolacha

One of my cousins had brought back a mammoth box of chocolates for his brand new girl fried from his trip to the US last fall, they broke up two weeks later. And from what I have heard the box of chocolates were to be blamed. Well, supposedly, this girl was on a diet and my brother's gift ruined everything, they fought over the issue for a fortnight and then decided to part ways. She had told my cousin that she hadn't touched the chocolates but then she never returned the box.

And then there is a couple I know who never go to eat out because they are "care about their lives." I have nothing against eating healthy though, and I do not believe that eating healthy should boil down to compromising on taste. So I though I must have something among  my Valentine's special picks that is both fancy and healthy. The answer is Salmorejo de Remolacha — Cold Beetroot soup with Avocado cream. It is healthy, yes and it is has two of the most potent aphrodisiacs known to mankind — Beetroot and Avocado. Besides, this dish is a looker and screams mush all the way.

I owe this recipe to my friend Angona who brought it back from the cooking classes she took in Seville last year when she had gone on a Spanish vacation. It is extremely simple to make and light on the palate. Don't expect a flavour fest, enjoy the subtlety.

Ingredients 

Boiled Beetroot - 2
Garlic -1/2 a large clove
Olive oil - 300ml
Vinegar (preferably sherry vinegar) - 1tbsp
Salt to taste
Fresh cracked pepper (optional)
Avocado - 1
Olive oil - 150 ml

Method 

In a blender toss in the boiled beetroot (cut in cubes), garlic, olive oil,vinegar and salt and make a smooth puree.

Scoop out the avocado flesh, put in a blender with olive oil and make a smooth creamy puree.

Pour the beetroot puree into a bowl, spoon in a scoop of Avocado right at the centre and keep in the fridge to chill.

I say, serve it with a dollop of sour cream.