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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