Simple Delicious Beet Gazpacho

Beet Gazpacho is my favorite answer to those hot days when you want something nourishing but still light and invigorating. Bright color and earthy flavor come together with crisp cucumber and creamy avocado toppings for a cold soup that wakes up your palate. If you need a vibrant vegan and gluten free dish, this chilled beet gazpacho will win you over just as it did me when I needed a make ahead lunch for friends who tried it for the first time and raved about it for weeks.

The first time I made this, I was amazed how pretty it looked and just how satisfying it felt ice cold—even my beet skeptics asked for a second bowl.

Ingredients

• Beets: Small beets cook quicker and give a sweeter taste Look for beets with firm smooth skins for best results
• Red or Sweet Onion: Adds gentle sharpness Choose fresh onions without any soft spots
• Garlic: Brings depth to the soup and balances beet’s sweetness Use plump cloves for best flavor
• Turkish Cucumbers: Adds crunch and freshness Persian varieties work too Choose ones that feel heavy for their size
• Fresh Dill: The showstopper herb that brings everything together Bright green fronds are best
• Sherry Vinegar: Gives the soup a mellow tang You can substitute with red wine vinegar
• Kosher Salt: Essential for drawing out flavors Use flakes or coarse sea salt if preferred
• Fresh Pepper: Highlights the earthy notes Always use freshly cracked pepper for full aroma
• Garnishes: Avocado cucumber extra beet onion dill nasturtium leaves add texture and color Ripe avocado makes a creamy contrast

Step-by-Step Instructions

Prep the Beets:

Wash beets thoroughly then place them in a medium pot cover fully with water and bring them to a boil Lower the heat and simmer until fork tender which may take fifty to ninety minutes depending on their size After cooking rinse under cold water to stop cooking and cool

Peel and Slice:

Once beets are cooled slip the skins off easily by rubbing with your hands Slice three of the four beets which will be used for blending Save the last for garnishing

Blend the Soup:

In a high powered blender place three sliced beets two cups of cold water or cold veggie stock half the onion two garlic cloves two cucumbers salt pepper sherry vinegar and two thirds of the dill Blend until completely smooth Pause and taste adjusting salt and vinegar if desired For a lighter soup add extra cold water Chill the soup in the fridge so it is very cold before serving

Prepare the Garnishes:

Use a sharp knife to dice the remaining beet cucumber and avocado Chop the rest of your dill ready to sprinkle on top Any additional garnishes like nasturtium leaves can be prepped here too

Serve:

Pour the chilled soup into bowls Top generously with all your garnishes Finish with a drizzle of olive oil or a swirl of yogurt or sour cream if you like Serve immediately for best flavor experience

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Beets are one of my favorite vegetables to use because their color never fails to impress but also because my family loves how they turn even ordinary nights into something memorable Sometimes we all eat this in the garden on hot evenings which always feels special

Storage Tips

Cold beet gazpacho is fantastic for meal prep Simply pour into an airtight glass container and chill for up to three days If the soup separates just stir before serving For best texture always add avocado and garnishes just before eating

Ingredient Substitutions

You can swap Turkish cucumbers for English or Persian ones Use what is freshest in your market Sherry vinegar can be replaced with white wine or red wine vinegar Lemon juice adds a Mediterranean touch If dill is not your favorite try fresh chives or even basil for a different herbal aroma

Serving Suggestions

This vibrant soup is perfect as a starter for a summer dinner party Try serving with crusty bread or a cheese plate For lunch pair with a chickpea salad or simply enjoy solo with plenty of garnishes

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A Little History

Gazpacho is traditionally a Spanish chilled soup most often made with tomatoes This beet version borrows inspiration from Eastern European borscht creating a meeting point of global flavors It is a beautiful example of how classic recipes can evolve based on local produce and household tastes

Recipe FAQs

→ How do I prepare beets for gazpacho?

Simmer beets until fork-tender, then cool and slip off their skins before blending with other soup ingredients.

→ What are the best garnishes for beet gazpacho?

Avocado, diced cucumber, finely chopped onion, fresh dill, and a drizzle of olive oil or swirl of yogurt work beautifully.

→ Can I use vegetable stock instead of water?

Yes, cold vegetable stock will add depth of flavor and enhance the freshness of the finished dish.

→ How far ahead can I make beet gazpacho?

You can prepare it a day ahead and keep it chilled. The flavors often improve after resting overnight.

→ Is this dish suitable for vegan and gluten-free diets?

Yes, the soup is naturally vegan and gluten-free. Choose plant-based garnishes such as avocado or olive oil if desired.