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Simple Delicious Beet Gazpacho

Section: Comforting Soups and Hearty Stews

This chilled beet gazpacho blends sweet cooked beets with cucumber, garlic, dill, and sherry vinegar for a refreshing soup with earthy flavor. Garnished with creamy avocado, crisp cucumber, and fresh herbs, it's a light and nourishing choice for hot days. Naturally vegan and gluten free, this vibrant dish is easy to make and perfect for summer entertaining. Prep ahead and serve ice cold with a swirl of yogurt or a drizzle of olive oil to enhance the richness and color.

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Published By Ioana
Updated on Wed, 25 Jun 2025 19:10:09 GMT
A bowl of beet gazpacho with cucumber and herbs. Bookmark
A bowl of beet gazpacho with cucumber and herbs. | ioanacooks.com

This chilled beet gazpacho is my go to when the summer heat demands something light fresh and beautiful on the table. It blends sweet earthy beets with crunchy cucumber and rich avocado for a colorful dish that feels indulgent yet nourishing. I first made this for a garden lunch with friends and we ended up talking about it for weeks.

I was surprised by how even people who say they do not like beets went back for seconds once they tried this ice cold.

Ingredients

  • Beets: give earthy sweetness and bold color choose small ones with smooth firm skin
  • Red or sweet onion: adds a mild bite avoid any with bruises
  • Garlic: balances beet sweetness pick full heavy cloves
  • Turkish cucumbers: bring crispness Persian cucumbers also work well
  • Fresh dill: offers brightness and aroma look for vivid green fronds
  • Sherry vinegar: adds tangy depth red or white wine vinegar can be used too
  • Kosher salt: enhances flavor opt for flakes or coarse sea salt
  • Freshly ground pepper: sharpens the beet earthiness
  • Avocado: adds creamy contrast go for perfectly ripe
  • Nasturtium leaves: optional but add beautiful flair and subtle peppery taste

Step-by-Step Instructions

Cook the Beets:
Place beets in a large pot and cover fully with water. Bring to a boil then reduce to a simmer. Cook for 60 to 90 minutes until a knife slides in easily. Drain and rinse with cold water then set aside to cool completely.
Peel and Slice:
When cool rub the beet skins off gently with your hands. Slice three beets for blending and set one aside for garnish.
Blend the Soup:
In a high powered blender combine the sliced beets two cucumbers half the chopped onion garlic vinegar salt pepper water or stock and most of the dill. Blend on high until completely smooth. Taste and tweak seasoning as needed.
Chill:
Transfer the soup to a container and refrigerate for at least two hours until fully chilled.
Prepare the Garnishes:
Dice the remaining beet cucumber avocado and onion. Finely chop the rest of the dill. Rinse the nasturtium leaves gently and pat dry if using.
Serve:
Ladle the cold soup into bowls. Top with chopped beet cucumber avocado dill and onion. Add nasturtium leaves if available. Drizzle olive oil or swirl yogurt on top and serve immediately.
A bowl of beet gazpacho with a slice of cucumber on top. Bookmark
A bowl of beet gazpacho with a slice of cucumber on top. | ioanacooks.com

Storage Tips

Store the blended soup in a tightly sealed container in the fridge for up to three days. It may separate slightly just give it a stir before serving. For best results add garnishes fresh right before eating.

Ingredient Substitutions

Turkish cucumbers can be replaced with English or Persian varieties. If you do not have sherry vinegar try red wine vinegar or even fresh lemon juice. Swap dill for fresh chives or basil if preferred.

Serving Suggestions

This beet gazpacho makes a striking first course for a summer dinner party. Serve with crusty sourdough bread or a small chickpea salad for a complete light meal. It also works beautifully as a solo lunch on hot days.

A bowl of beet gazpacho with a slice of avocado on top. Bookmark
A bowl of beet gazpacho with a slice of avocado on top. | ioanacooks.com

Cultural and Historical Notes

Traditional Spanish gazpacho usually features tomatoes but this version draws inspiration from Eastern European borscht with a chilled twist. It is a beautiful example of blending culinary traditions and seasonal produce.

I love how the color alone brings joy to the table but the flavor is what keeps everyone dipping back in. My daughter always insists on extra avocado and dill on hers which makes me smile every time.

Frequently Asked Questions About Recipes

→ How do I prepare beets for gazpacho?

Simmer whole beets until fork tender, then cool and peel before blending into the soup base.

→ What garnishes go well with beet gazpacho?

Top with avocado chunks, diced cucumber, chopped onion, fresh dill, and optional yogurt or olive oil for extra texture and taste.

→ Can I make beet gazpacho ahead of time?

Yes, it keeps well for up to three days in the fridge. Stir before serving if separation occurs.

→ Is this dish suitable for special diets?

Yes, it is naturally vegan and gluten free. Use plant-based garnishes to keep it fully vegan.

→ Can I use vinegar alternatives?

Yes, red or white wine vinegar or lemon juice can be used if sherry vinegar is unavailable.

Simple Delicious Beet Gazpacho

Cool beet gazpacho with avocado and dill. Great for summer meals or light lunches.

Time Needed to Prep
20 minutes
Cooking Duration
45 minutes
Overall Time
65 minutes
Published By: Ioana

Category of Recipe: Soups & Stews

Preparation Difficulty: Easy to Make

Type of Cuisine: Spanish

Number of Portions: 4 How Many It Serves

Dietary Preferences: Vegan Safe, Made for Vegetarians, No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Soup Base

Ingredient 01 500 milliliters cold vegetable stock or water
Ingredient 02 0.25 teaspoon freshly ground black pepper
Ingredient 03 2 tablespoons sherry vinegar
Ingredient 04 1 to 2 garlic cloves
Ingredient 05 0.5 teaspoon kosher salt, plus more to taste
Ingredient 06 15 grams fresh dill, divided
Ingredient 07 3 Turkish cucumbers, reserve one for garnish
Ingredient 08 340 grams beets, about 4 medium
Ingredient 09 60 milliliters chopped red or sweet onion, divided

→ Garnishes

Ingredient 10 Yogurt or sour cream for swirling, optional
Ingredient 11 Olive oil for drizzling
Ingredient 12 Chopped fresh dill
Ingredient 13 Finely diced cucumber
Ingredient 14 Avocado chunks
Ingredient 15 Finely diced cooked beet
Ingredient 16 Tiny baby nasturtium leaves, optional
Ingredient 17 Finely diced onion

Steps to Follow

Step 01

Place beets in a pot, cover with water, bring to a boil, then simmer until fork-tender, about 60 to 90 minutes. Drain, rinse with cold water, and let cool.

Step 02

Rub skins off cooled beets. Slice three for blending and reserve one for garnish.

Step 03

In a high-powered blender, combine sliced beets, two cucumbers, half the onion, garlic, sherry vinegar, salt, pepper, stock or water, and most of the dill. Blend until smooth. Adjust seasoning as needed.

Step 04

Transfer the blended soup to a container and refrigerate until thoroughly chilled.

Step 05

Dice the reserved beet, cucumber, and avocado. Finely chop remaining dill and onion. Rinse nasturtium leaves if using.

Step 06

Ladle chilled soup into bowls. Top with beet, cucumber, avocado, onion, dill, and optional garnishes. Finish with yogurt swirl or olive oil drizzle. Serve immediately.

Extra Tips

  1. Always serve the soup ice cold for best flavor and presentation.
  2. Stir before serving if separation occurs during refrigeration.
  3. Beets can stain hands and surfaces; wear gloves while handling.

Tools You'll Need

  • Large pot
  • High-powered blender
  • Cutting board
  • Sharp knife
  • Serving bowls

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 108
  • Total Fat: 5.1 grams
  • Carbohydrate Amount: 14.5 grams
  • Protein Amount: 2.4 grams