Beet Gazpacho Recipe

Ingredients

Soup Base

• 0.75 lb beets (4 medium beets, about 3 inches in diameter)
• 0.25 cup red or sweet onion, finely diced, divided
• 2 cloves garlic
• 3 small Turkish cucumbers, divided
• 0.5 cup fresh dill, divided
• 2 tablespoons sherry vinegar, plus more to taste
• 0.5 teaspoon kosher salt, more to taste
• 0.25 teaspoon fresh pepper

Garnishes

• avocado, diced
• cucumber, diced
• beet, diced
• onion, finely diced
• fresh dill, chopped
• olive oil, yogurt, or sour cream

Instructions

Cook the Beets

1. Place beets in a medium pot and cover with water. Bring to a boil.
2. Turn heat down to low and simmer until fork tender all the way through, about 60-90 minutes.
3. Rinse with cold water and set aside to cool.

Make the Gazpacho

1. Once beets are cold, slip off their skins using your hands.
2. Slice and place 3 of the 4 beets (saving one for garnish) in a blender with 2 cups cold water or cold veggie stock.
3. Add half of the chopped onion (about ⅛ cup), garlic cloves, 2 sliced Turkish cucumbers (saving one for garnish), salt, pepper, vinegar, and about ⅔ of the fresh dill.
4. Blend until very smooth. Taste and adjust salt and vinegar to your preference.
5. Place in the refrigerator until ready to serve.

Serve

1. Finely dice the remaining beet, cucumber, and avocado. Chop the remaining dill.
2. Pour chilled beet soup into bowls—the colder, the better!
3. Top with the garnishes and drizzle with olive oil or add a swirl of yogurt or sour cream if desired.
4. Serve immediately.

Notes

• The colder the soup, the more refreshing it tastes. Make it ahead and chill for at least 2 hours before serving.
• For a creamier texture, add a splash of coconut milk or cashew cream to the blender.
• This soup keeps well in the refrigerator for up to 3 days.