Print

Beet Gazpacho

Beet Gazpacho
Print Recipe

Beet Gazpacho is a vibrant, chilled soup that blends earthy beets with fresh vegetables for a refreshing and healthy starter or light meal.

Ingredients

Scale
  • 3 medium beets, peeled and chopped
  • 1 cucumber, peeled and diced
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 2 cloves garlic
  • 2 cups tomato juice
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish

Instructions

  1. Cook the beets in boiling water until tender, about 30 minutes. Drain and let cool.
  2. In a blender, combine the cooked beets, cucumber, red bell pepper, red onion, garlic, tomato juice, red wine vinegar, and olive oil.
  3. Blend until smooth and season with salt and pepper.
  4. Chill the soup in the refrigerator for at least 2 hours before serving.
  5. Garnish with fresh dill or parsley and serve cold.

Notes

For extra creaminess, add a dollop of Greek yogurt or a splash of cream before serving.

Find it online: https://auntyspices.com/beet-gazpacho-refreshing-summer-soup/