Simple Delicious Beet Gazpacho (Printable Recipe)

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

# Ingredients You'll Need:

→ Soup Base

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

→ Garnishes

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

# Steps to Follow:

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.
02 - Rub skins off cooled beets. Slice three for blending and reserve one for garnish.
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.
04 - Transfer the blended soup to a container and refrigerate until thoroughly chilled.
05 - Dice the reserved beet, cucumber, and avocado. Finely chop remaining dill and onion. Rinse nasturtium leaves if using.
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:

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