Beet Gazpacho - A Healthy Cold Soup Recipe
Gazpacho is one of my favorite summer foods. It's cold, refreshing, and packed with vegetables. This beet version takes the traditional gazpacho and gives it a vibrant, earthy twist with roasted beets.
The color is absolutely stunning—a deep ruby red that looks beautiful in a bowl. It's perfect for a light lunch on a hot summer day when you want something healthy but satisfying.
Ingredients
- 2 medium beets, roasted and peeled
- 1 large cucumber, peeled and seeded
- 1 red bell pepper, roughly chopped
- 2 cups tomato juice
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 clove garlic
- 1/2 cup fresh parsley
- Salt and pepper
- Diced cucumber and red onion for garnish
Instructions
- Roast the beets by wrapping them in foil and baking at 400F (200C) for 45-60 minutes, or until tender. Let cool and peel.
- In a blender, combine the roasted beets, cucumber, bell pepper, tomato juice, vinegar, olive oil, garlic, and parsley.
- Blend until smooth, or leave slightly chunky if you prefer texture.
- Season with salt and pepper to taste.
- Chill in the refrigerator for at least 2 hours before serving.
- Serve in bowls garnished with diced cucumber and red onion.
Tips
Beets are naturally sweet, which balances the acidity of the vinegar beautifully. If you want a smoother soup, strain it through a fine mesh sieve after blending. Gazpacho needs to be served very cold, so don't skip the chilling step. You can make this a day ahead, which actually improves the flavor as the ingredients meld together. For a creamier version, add a tablespoon of Greek yogurt to the blender.
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.