Beet Gazpacho

cook time:

1 hr 30 min

total time:

1 hr 30 min

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The tomato season has finally arrived! As a disclaimer, tomatoes are my absolute favorite produce of all time. I adore roasting them, adding them to stews, grilling them, keeping them fresh in salads, grating them into dips, or incorporating them into a refreshing cold soup, better known as gazpacho. Recently, my wife made a delightful tweak to our gazpacho recipe at an event a couple of weeks ago. She added a few pieces of roasted beets, which imparted a richer flavor and an absolutely stunning color to the dish. Typically, gazpacho turns a pale red after blending, but the beets transformed it into one of the most beautiful hues I’ve ever seen for this soup. We served it in a lovely glass, topped with a dollop of sour cream, accompanied by a quick salad of cucumber and dill, a drizzle of olive oil, and a sprinkle of sea salt. Wow, what a fantastic way to kick off the tomato season and cool down during this sweltering summer!

Ingredients

For the gazpacho:

  • 4 vine tomatoes, roughly cut
  • 3 Persian cucumbers, peeled and roughly cut
  • 3 beets
  • ½ red bell pepper, roughly cut
  • ¼ red onion, roughly cut
  • 1 garlic clove, roughly cut
  • 1 sourdough slice, crust removed
  • ¼ bunch of dill
  • 2 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp black pepper
  • Salt

Ingredients

For plating:

  • Sour cream
  • ½ cucumber, peeled and diced
  • ¼ tsp dill
  • Extra virgin olive oil
  • Salt

Ingredients

For the gazpacho:

  • 4 vine tomatoes, roughly cut
  • 3 Persian cucumbers, peeled and roughly cut
  • 3 beets
  • ½ red bell pepper, roughly cut
  • ¼ red onion, roughly cut
  • 1 garlic clove, roughly cut
  • 1 sourdough slice, crust removed
  • ¼ bunch of dill
  • 2 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp black pepper
  • Salt

Ingredients

For plating:

  • Sour cream
  • ½ cucumber, peeled and diced
  • ¼ tsp dill
  • Extra virgin olive oil
  • Salt

Ingredients

For the gazpacho:

  • 4 vine tomatoes, roughly cut
  • 3 Persian cucumbers, peeled and roughly cut
  • 3 beets
  • ½ red bell pepper, roughly cut
  • ¼ red onion, roughly cut
  • 1 garlic clove, roughly cut
  • 1 sourdough slice, crust removed
  • ¼ bunch of dill
  • 2 tbsp sherry vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tsp black pepper
  • Salt

Ingredients

For plating:

  • Sour cream
  • ½ cucumber, peeled and diced
  • ¼ tsp dill
  • Extra virgin olive oil
  • Salt

Lets Start Cooking!

step 1

First, cut the beets in quarters, mix with 1 tbsp olive oil, and bake for 45-60 min in a preheated oven to 350°F or 170°C.

step 2

In the meantime, prepare the gazpacho base:

step 3

Add all the ingredients in a bowl, mix well, and let the salad marinate until the beets got softened and cooled to room temperature.

step 4

After cooled, peel the skin off of the beets.

step 5

Add the salad and the peeled beets in a blender. Blend until smooth, about 3 min.

step 6

Transfer the gazpacho through a sieve to get an even smoother texture.

step 7

Place gazpacho in the fridge until fully chilled, or plate right away with a couple of ice cubes.

step 8

Top with a dollop of sour cream, cucumbers, dill, salt, and drizzle olive oil on top!

step 9

YASSS!

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