Simple Beet Gazpacho
Beet gazpacho, AKA cold beet soup, is the perfect refreshing summer appetizer or side dish. With or without toppings this soup HITS the spot. (although, I do highly recommend toppings, and the more the better)
If cold soup doesn't sound like your cup of tea (or bowl of soup lol) I think you will be pleasantly surprised. I Like to describe this recipe as a refreshing salad in the form of a soup.
Give it a shot, and I hope you enjoy it!
Recommended pairings
This soup pairs nicely with some grilled chicken, shrimp or any fish you like. Also, bread is a great side, and perfect for dipping into your soup. Other salads, like quinoa, green salad, or grilled veggies, are also very complimentary to your crispy cold soup!
Beet Gazpacho Recipe
Serves: 4 appetizers or side dishes
10-15 small beets
1 cup fresh fennel leaves or fresh dill
3 baby cucumbers
1 clove garlic or 2 tsp garlic powder
1 tsp pepper
3 tsp salt, more to taste
1/2 cup vegetable broth
Toppings: Plain greek yogurt, Pickled red onion, olive oil, fresh basil, olives, cucumber, radish, avocado, etc.
Method
Bring a medium pot of water to a boil.
De-stem and lightly wash beets. Then add into the boiling water. Cook until soft enough that you can easily place the fork into the beet. This should be somewhere around 30 minutes depending on the size of your beets.
Drain beets and rinse with cold water, then remove the skin. The skin should peel off easily once the beets are cooked!
Wash and chop dill or fennel, cucumber, and garlic if using fresh.
Add beets, and all other ingredients to a food processor or blender and blend until smooth. Add more vegetable broth if needed for a more thin consistency.
Refrigerate for 20+ minutes, then serve with all of your desired toppings.
I recommend all, but particularly greek yogurt to top, and bread is always an excellent option to serve alongside for your dipping needs.
Nutrition
per 1 of 4 servings without toppings
Calories: 109 Fat: 0g Carbs: 25g Fiber: 4g Protein: 4g