Beet gazpacho
Savor the vibrant flavors of Beet Gazpacho with this refreshing recipe. Made with beets, cucumbers, onions, garlic, and a hint of dill, this chilled soup is perfect for any occasion. Enjoy a healthy, veggie-packed meal that's simple to prepare and bursting with nutrients. Directions for blending and seasoning make it an easy go-to dish. Dive into a bowl of delicious Beet Gazpacho today!
- 17 Feb 2025
- Cook time 60 min
- Prep time 5 min
- 2 Servings
- 9 Ingredients
Beet gazpacho is a refreshing and vibrant cold soup that's perfect for warmer weather. This unique twist on the Spanish classic combines the earthy sweetness of beets with the crisp freshness of cucumbers, creating a beautiful and nutritious dish. Whether you're looking for a light lunch or a colorful appetizer, this beet gazpacho is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly to remove any dirt.
- Wrap each beet individually in aluminum foil.
- Place the wrapped beets on a baking sheet and roast in the preheated oven for about 45 to 60 minutes, until tender. You can check for doneness by inserting a fork into the center of the beet; it should go in easily.
- Once roasted, remove the beets from the oven and let them cool until they are safe to handle.
- Unwrap the beets and peel off the outer skin. The skin should come off easily using your hands or a paring knife.
- While the beets are roasting and cooling, chop the onion and peel and chop the cucumbers.
- Mince the garlic cloves.
- Chop the dill finely.
- Cut the peeled beets into cubes and place them in a blender or food processor.
- Add the chopped onion, minced garlic, cucumbers, and dill to the blender.
- Pour in the vegetable broth.
- Add the vinegar, salt, and black pepper.
- Blend the ingredients until smooth. If the mixture is too thick, you can add additional vegetable broth or water to reach your desired consistency.
- Taste the gazpacho and adjust the seasoning if necessary by adding more salt, pepper, or vinegar.
- Transfer the blended gazpacho to a large bowl or pitcher.
- Cover and refrigerate for at least 2 hours to allow the flavors to meld and the soup to chill thoroughly.
- Once chilled, give the gazpacho a good stir.
- Pour into bowls and garnish with additional chopped dill, if desired.
- Serve your beet gazpacho cold, and enjoy the refreshing and vibrant flavors!
Tips:
- Roast the beets: Roasting the beets beforehand can enhance their sweetness and add a deeper flavor to the soup. Simply wrap them in aluminum foil and bake at 400°F (200°C) for about 45-60 minutes until tender.
- Use a high-powered blender: For the best texture, use a high-powered blender to ensure the soup is smooth and well-blended. If you prefer a chunkier texture, you can blend for a shorter time.
- Chill thoroughly: Make sure to chill the gazpacho in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and ensures the soup is refreshingly cold.
- Garnish before serving: Consider garnishing the gazpacho with a dollop of yogurt, a sprinkle of dill, or a few small beet or cucumber slices to add an extra touch of flavor and presentation.
- Adjust seasoning to taste: Feel free to adjust the salt, pepper, and vinegar according to your preference. A little extra salt or vinegar can help enhance the flavors if needed.
This beet gazpacho is not only visually stunning but also packed with nutrients and flavor. With its easy preparation and delicious taste, it’s a perfect addition to any summer meal. Serve chilled and enjoy the refreshing and healthful benefits of this unique soup.
| Nutrition Facts | |
|---|---|
| Serving Size | 720 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 7g | 20% |
| Sugar 20g | 20% |
| Fat | |
| Fat 0.83g | 1% |
| Saturated 0.22g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 44ug | 5% |
| Choline 30mg | 5% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 1.23mg | 8% |
| Vitamin B6 0.31mg | 18% |
| Vitamin B9 240ug | 61% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 20mg | 22% |
| Vitamin E 0.16mg | 1% |
| Vitamin K 40ug | 35% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.29mg | 33% |
| Iron, Fe 2.61mg | 24% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 1140mg | 34% |
| Selenium, Se 2.47ug | 4% |
| Sodium, Na 1460mg | 97% |
| Zinc, Zn 1.35mg | 12% |
| Water | |
| Water 670g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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