Description
Summer is simple and fabulous: vacation, beach, sun, salads, fruits, cocktails, and almost zero time to cook. Well, I had to find a solution to properly feed myself in order to survive, so I made this mega healthy and tasty recipe.
Ingredients
- FOR THE CRUMBLE:
- 2-½ ounces, weight Flour
- 2 Tablespoons Powdered Cocoa
- 2 Tablespoons Powdered Sugar
- 1-⅞ ounces, weight Butter
- 1 Tablespoon Almonds, Crushed
- FOR THE SOUP:
- 2 cups Water
- 1 Red Beet Root, Cubes
- 2 Tablespoons White Sugar
- 1 Overripe Banana
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Condensed Milk
Preparation
Start with the crumble. Bring together flour, cocoa, and powdered sugar. Add cubed butter and blend well using your hands. Add crushed almonds and bake dough for about 10 minutes at 170ºC (340ºC). Set aside.
For the soup, prepare a sauce pan. Add water and bring beets to a boil. Add sugar and cook until beets are soft. Transfer to a blender and make a puree. Add banana and mix well.
Stir in lemon juice and condensed milk. This is best served cold, with cocoa crumble.
