Gazpacho Salad

• 2 tomatoes
• 2 teaspoons of olive oil
• 1 pinch of cinnamon
• 1 pinch of chili pepper
• 1 pinch of sea salt
• 1 pinch of black pepper
• 90 g beets
• 90 g cucumber
• 1/2 capsicum pepper
• 1/2 green pepper
• 1 celery stalk
• 1 clove of garlic
• 1 spring onion
• 1/2 avocado
• 1 lemon
• some basil

Preheat the oven to 200 ° C. Mix the tomatoes, olive oil, cinnamon and cayenne pepper in a mixing bowl and season with salt and pepper. Roast for 10-15 minutes until the tomatoes begin to separate. Set it aside.

Mix beets, cucumbers, red peppers, green peppers, celery, garlic and scallions in a bowl.

Make the salad dressing by mixing olive oil and hot sauce in a bowl, then pour over the vegetables, add the roasted tomatoes and pour over the vegetables again.

Roughly chop the avocado, then pour the lemon juice over it to prevent discoloration.

Arrange the gazpacho salad on a serving platter, then top with the avocado and sprinkle over the basil leaves.