Beet Gazpacho

Beet Gazpacho – A vibrant and light summer soup perfect for enjoying during the hot summer days or when you’re feeling under the weather. This surprisingly healthy chilled Beet Gazpacho is made from fresh summer vegetables that are transformed into an ultra-delicious and magical soup. The vibrant and bold color alone will make your taste buds dance happily. 

Easy Gazpacho Soup 

Succulent beets floating in a cold soup base swimming with vegetables, herbs, and spices! Bring it on! Beet Gazpacho is one of the best homemade & healthy soups you’ll make all summer. It’s also low-calorie, vegan, and gluten-free gazpacho soup! 

This vegan Gazpacho is rich in vitamins, a great source of nutrients, and full of delicious flavors. It is made without cream but still has a thick and creamy texture, thanks to the beets and vegetable blend. 

Beet gazpacho is the ideal solution to cooling off in the summer and being healthy. You will love the deep vegetable flavor, crunchy texture, and vibrant color. So, take a break from the heat and enjoy this refreshing Gazpacho.

What makes it the best summer soup?

It’s no secret that a small bowl of chilled soup (preferably topped with something crunchy, like diced avocado) tastes great on a hot summer day. Gazpacho, however, offers the bonus of being vegan, gluten-free, and bursting with flavor, making it the best summer soup option. 

Additionally, preparing this gazpacho recipe won’t occupy you for hours and hours in the kitchen. It’s a total no-mess recipe that delivers the food on the table always in time. All you need to do is throw all the ingredients into a blender and blend away. Then, sip it cold or heat it up. Either way, you’ll love it.

The flavors here are dynamic and deep. There’s earthiness from the beets, mild boldness from the fresh dill, and freshness from the cucumber, and did we mention the vibrant color? The gazpacho recipe is a great way to use up all those rich summer veggies in your pantry.

What you’ll need to make Beet Gazpacho Soup?

Gazpacho is Spanish soup. So, it’s not a surprise that the ingredients are Spanish. Let’s have a quick look at all the elements:

  1. Beets: Beets is the common name for the beetroot, the earthy-tasting garden root vegetable. The Detroit Supreme, Kestrel, Red Ace, and Merlin beet varieties are the best for gazpacho recipes due to their taste and appearance. Try to grab the fresh ones.
  2. Avocado: Use the Hass variety of avocado to garnish over gazpacho soup. It’s the best kind of avocado you’ll find. The inside of the fruit is a soft, creamy texture with a rich, buttery flavor. Avocado is great in salads, sandwiches, or on its own. It’s also an excellent garnish choice in soups, sauces, and many other dishes.
  3. Onions: Spanish onions will do the job just fine. They will add a perfect crunch and sweetness to your bowl of soup.
  4. Garlic: It adds a savory and nutty flavor to the recipe.
  5. Cucumber: English cucumber works best for Gazpacho.
  6. Sherry vinegar: You can use red wine vinegar as an alternative.
  7. Salt and Pepper to taste.

Beet Gazpacho Recipe

Ingredients

  • 4 medium beets, peeled
  • 1/4 red onion finely diced and divided
  • 2 garlic cloves
  • 1 English cucumber divided
  • 1/2 cup fresh dill divided
  • 2 tbsp sherry vinegar
  • salt and pepper to taste
  • 1/2 avocado diced for topping

Instructions

  1. Place the beets into a medium pot and cover with water. Bring to a boil. Turn the heat to a simmer for 45- 60 minutes, until tender. Remove from heat and chill the beets and their cooking liquid.
  2. Roughly chop 3 beets and add 2 cups of the cold cooking liquid to a blender. Add half of the chopped red onion, garlic cloves, 1/2 English cucumber, salt, pepper, sherry vinegar, and 2/3 of the fresh dill.
  3. Blend until very smooth. Place in the refrigerator until ready to serve.
  4. Prepare the toppings by dicing the remaining beet, cucumber, and avocado and chopping the remaining dill.
  5. Pour chilled gazpacho soup into bowls, top with the garnishes, and enjoy!

What to eat with  Beet Gazpacho?

Gazpacho is served with a variety of different finger foods and sandwiches, such as:

French Bread  – Traditional French bread is perhaps the most popular accompaniment to Gazpacho. A fluffy, delicious bread that will sure make a fan of this duo. Dip a piece of French bread into your bowl of Gazpacho, and you’ll not be able to stop until your plates are clean.

Mediterranean Pasta Salad – You can also try having it with a Mediterranean Pasta Salad. This salad is a true definition of hearty and healthy, loaded with fresh, bright vegetables, making it perfect to pair with Gazpacho to turn your snack into a meal.

Spanish Rice – Spanish Rice is another great option. It goes well with the buttery taste of the Gazpacho.

Papas Arrugadas – Papas Arrugadas, aka wrinkly potatoes, are an excellent choice to eat with Gazpacho. These potatoes are perfect for satisfying your savory cravings.

Spanish Rice – Spicy Spanish rice is the favorite accompaniment of this cold soup. The mixture of sweetness, spice, and flavor and the colorful appearance of Spanish rice pair very well with the bold Gazpacho Soup.

Should Gazpacho be served hot or cold?

Gazpacho is a cold beet-based soup that is served cold. It is a traditional Spanish dish perfect to beat the summer heat. It is usually served cold, but eating it warm or with a warm side dish is perfectly fine. It is served as a starter before the main dish is served.

Can you freeze Gazpacho?

Although this soup tastes best fresh, you can freeze Gazpacho for 2 to 3 months. Just fill your container up only half full and leave a bit of space at the top (in case the soup expands during freezing). Then, cover it with a layer of plastic wrap and put it in your freezer.

Ingredients

  • 4 medium beets, peeled
  • ¼ red onion finely diced, divided
  • 2 garlic cloves
  • 1 English cucumber, divided
  • ½ cup fresh dill, divided
  • 2 tablespoons sherry vinegar
  • salt and pepper to taste
  • 1/2 avocado diced for topping

Instructions

  1. Place the beets into a medium pot and cover with water. Bring to a boil. Turn the heat to a simmer for 45- 60 minutes, until tender. Remove from heat and chill the beets and their cooking liquid.
  2. Roughly chop 3 beets and add 2 cups of the cold cooking liquid to a blender. Add half of the chopped red onion, garlic cloves, 1/2 English cucumber, salt, pepper, sherry vinegar, and  2/3 of the fresh dill.
  3. Blend until very smooth. Place in the refrigerator until ready to serve.
  4. Prepare the toppings by dicing the remaining beet, cucumber, and avocado and chopping the remaining dill.
  5. Pour chilled gazpacho soup into bowls, top with the garnishes, and enjoy!
beet gazpacho

Beet Gazpacho

Dominique Ebra
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Soup
Servings 2

Ingredients
  

  • 4 medium beets peeled
  • 1/4 red onion finely diced, divided
  • 2 garlic cloves
  • 1 English cucumber divided
  • 1/2 cup  fresh dill divided
  • 2 tbsp sherry vinegar
  • salt and pepper to taste
  • 1/2 avocado diced, for topping

Instructions
 

  • Place the beets into a medium pot and cover with water. Bring to a boil. Turn the heat to a simmer for 45- 60 minutes, until tender. Remove from heat and chill the beets and their cooking liquid.
  • Roughly chop 3 beets and add 2 cups of the cold cooking liquid to a blender. Add half of the chopped red onion, garlic cloves, 1/2 English cucumber, salt, pepper, sherry vinegar, and  2/3 of the fresh dill.
  • Blend until very smooth. Place in the refrigerator until ready to serve.
  • Prepare the toppings by dicing the remaining beet, cucumber, and avocado and chopping the remaining dill.
  • Pour chilled gazpacho soup into bowls, top with the garnishes, and enjoy!
Keyword beet gazpacho, gazpacho, gazpacho soup