Sopa fria de açaí com beterraba
- 1 medium beet, peeled
- 1/2 onion
- 2 garlic cloves
- 1 cup extra virgin olive oil
- 600 grams of pure acai pulp
- 1/2 cup apple cider vinegar
- Salt and ground pepper
Method of preparation
In a pot of water, cook the beets over medium heat until soft. Drain, reserving the water.
In another pan, sauté the onion and garlic in 2 tablespoons of olive oil over medium heat until the onion is wilted.
Transfer to a food processor with the beetroot, açaí, remaining oil and vinegar and blend.
Gradually pour in the reserved water, beating until you get a creamy soup.
Season with salt and pepper.