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refreshing summer beet gazpacho

Refreshing Summer Beet Gazpacho Recipe

This stunning magenta gazpacho transforms earthy roasted beets into a rejuvenating summer soup that's as beautiful as it is delicious. Blended with crisp cucumbers, fresh dill, and a hint of sherry vinegar, this chilled soup delivers elegant flavors with minimal effort - perfect for hot summer days when you want something cooling yet sophisticated.
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Course: Appetizer, Soup
Cuisine: Mediterranean
Keyword: Soup
Prep Time: 20 minutes
Cook Time: 45 minutes
Chilling: 2 hours
Total Time: 3 hours 5 minutes
Servings: 4
Calories: 85kcal

Equipment

Chef's Knife
Chopping Board
Blender

Ingredients

  • 3/4 lb beets about 4 medium
  • 1/4 cup red or sweet onion finely diced, divided
  • 1-2 garlic cloves
  • 3 small cucumbers divided
  • 1/2 cup fresh dill divided
  • 2 tablespoons sherry vinegar plus more to taste
  • 1/2 teaspoon kosher salt more to taste
  • 1/4 teaspoon fresh pepper
  • 2 cups cold water or vegetable stock

Optional Garnishes:

  • Diced avocado
  • Diced cucumber
  • Diced beet
  • Chopped dill
  • Olive oil
  • Yogurt or sour cream

Instructions

  • Roast or boil beets until tender (about 45 minutes for roasting at 400°F or 30-40 minutes for boiling). Cool completely and peel.
  • Slice 3 of the cooked beets and place in blender with 2 cups cold water or vegetable stock.
  • Add half the diced onion, garlic cloves, 2 sliced cucumbers, salt, pepper, vinegar, and most of the dill (reserve some for garnish).
  • Blend until completely smooth, about 2-3 minutes.
  • Taste and adjust seasoning with additional vinegar, salt, or pepper as needed.
  • Chill in refrigerator for at least 2 hours before serving.
  • Serve cold, garnished with reserved onion, dill, diced cucumber, remaining diced beet, avocado, olive oil, or yogurt as desired.

Notes

Roasted beets provide deeper flavor than boiled, but either method works well
Use cold water or vegetable stock for blending to keep the gazpacho rejuvenating
The soup can be made up to 2 days ahead and stored covered in the refrigerator
Adjust acidity with additional sherry vinegar or a splash of lemon juice to taste
For a creamier texture, add a dollop of Greek yogurt during blending
Red wine vinegar can substitute for sherry vinegar if needed
Wear gloves when handling beets to prevent staining hands

Nutrition

Calories: 85kcal | Carbohydrates: 18g | Protein: 3g | Fat: 0.5g | Saturated Fat: 0.1g | Sodium: 380mg | Potassium: 520mg | Fiber: 4g | Sugar: 14g