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Simple Delicious Beet Gazpacho

Section: Comforting Soups and Hearty Stews

Enjoy a refreshing bowl of beet gazpacho that captures the essence of summer. This cold soup features sweet beets, crisp cucumbers, creamy avocado, aromatic dill, and a splash of sherry vinegar. Simmer the beets until tender, then blend with the freshest ingredients for a beautifully smooth dish. Serve extra chilled and garnish with extra beet, cucumber, avocado, and herbs for contrasting textures and bright color. A drizzle of olive oil or a swirl of yogurt adds richness. Vegan, gluten-free, and packed with flavor, this is a delicious option for a light meal or starter on hot days.

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Published By Ioana
Updated on Sun, 18 May 2025 00:38:08 GMT
Une simple et délicieuse soupe de beets. Bookmark
Une simple et délicieuse soupe de beets. | ioanacooks.com

Beet Gazpacho is my favorite answer to those hot days when you want something nourishing but still light and invigorating. Bright color and earthy flavor come together with crisp cucumber and creamy avocado toppings for a cold soup that wakes up your palate. If you need a vibrant vegan and gluten free dish, this chilled beet gazpacho will win you over just as it did me when I needed a make ahead lunch for friends who tried it for the first time and raved about it for weeks.

The first time I made this, I was amazed how pretty it looked and just how satisfying it felt ice cold even my beet skeptics asked for a second bowl.

Ingredients

  • Beets: Small beets cook quicker and give a sweeter taste Look for beets with firm smooth skins for best results
  • Red or Sweet Onion: Adds gentle sharpness Choose fresh onions without any soft spots
  • Garlic: Brings depth to the soup and balances beet’s sweetness Use plump cloves for best flavor
  • Turkish Cucumbers: Adds crunch and freshness Persian varieties work too Choose ones that feel heavy for their size
  • Fresh Dill: The showstopper herb that brings everything together Bright green fronds are best
  • Sherry Vinegar: Gives the soup a mellow tang You can substitute with red wine vinegar
  • Kosher Salt: Essential for drawing out flavors Use flakes or coarse sea salt if preferred
  • Fresh Pepper: Highlights the earthy notes Always use freshly cracked pepper for full aroma
  • Garnishes: Avocado cucumber extra beet onion dill nasturtium leaves add texture and color Ripe avocado makes a creamy contrast

Step-by-Step Instructions

Prep the Beets:
Wash beets thoroughly then place them in a medium pot cover fully with water and bring them to a boil Lower the heat and simmer until fork tender which may take fifty to ninety minutes depending on their size After cooking rinse under cold water to stop cooking and cool
Peel and Slice:
Once beets are cooled slip the skins off easily by rubbing with your hands Slice three of the four beets which will be used for blending Save the last for garnishing
Blend the Soup:
In a high powered blender place three sliced beets two cups of cold water or cold veggie stock half the onion two garlic cloves two cucumbers salt pepper sherry vinegar and two thirds of the dill Blend until completely smooth Pause and taste adjusting salt and vinegar if desired For a lighter soup add extra cold water Chill the soup in the fridge so it is very cold before serving
Prepare the Garnishes:
Use a sharp knife to dice the remaining beet cucumber and avocado Chop the rest of your dill ready to sprinkle on top Any additional garnishes like nasturtium leaves can be prepped here too
Serve:
Pour the chilled soup into bowls Top generously with all your garnishes Finish with a drizzle of olive oil or a swirl of yogurt or sour cream if you like Serve immediately for best flavor experience
Une simple et délicieuse soupe de beets. Bookmark
Une simple et délicieuse soupe de beets. | ioanacooks.com

Beets are one of my favorite vegetables to use because their color never fails to impress but also because my family loves how they turn even ordinary nights into something memorable Sometimes we all eat this in the garden on hot evenings which always feels special

Storage Tips

Cold beet gazpacho is fantastic for meal prep Simply pour into an airtight glass container and chill for up to three days If the soup separates just stir before serving For best texture always add avocado and garnishes just before eating

Ingredient Substitutions

You can swap Turkish cucumbers for English or Persian ones Use what is freshest in your market Sherry vinegar can be replaced with white wine or red wine vinegar Lemon juice adds a Mediterranean touch If dill is not your favorite try fresh chives or even basil for a different herbal aroma

Serving Suggestions

This vibrant soup is perfect as a starter for a summer dinner party Try serving with crusty bread or a cheese plate For lunch pair with a chickpea salad or simply enjoy solo with plenty of garnishes

A Little History

Gazpacho is traditionally a Spanish chilled soup most often made with tomatoes This beet version borrows inspiration from Eastern European borscht creating a meeting point of global flavors It is a beautiful example of how classic recipes can evolve based on local produce and household tastes

Frequently Asked Questions About Recipes

→ How do I prepare beets for gazpacho?

Simmer beets until fork-tender, then cool and slip off their skins before blending with other soup ingredients.

→ What are the best garnishes for beet gazpacho?

Avocado, diced cucumber, finely chopped onion, fresh dill, and a drizzle of olive oil or swirl of yogurt work beautifully.

→ Can I use vegetable stock instead of water?

Yes, cold vegetable stock will add depth of flavor and enhance the freshness of the finished dish.

→ How far ahead can I make beet gazpacho?

You can prepare it a day ahead and keep it chilled. The flavors often improve after resting overnight.

→ Is this dish suitable for vegan and gluten-free diets?

Yes, the soup is naturally vegan and gluten-free. Choose plant-based garnishes such as avocado or olive oil if desired.

Simple Delicious Beet Gazpacho

Chilled beet gazpacho with cucumber, avocado, and dill for a fresh, vibrant bowl full of summer flavors.

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

Ingredients You'll Need

→ Soup Base

Ingredient 01 500 milliliters cold veggie stock or plain water
Ingredient 02 0.25 teaspoon black pepper, freshly ground
Ingredient 03 2 tablespoons sherry vinegar, plus a splash more if you want
Ingredient 04 1–2 garlic cloves
Ingredient 05 0.5 teaspoon kosher salt, and more for tweaking the flavor
Ingredient 06 15 grams fresh dill, split up
Ingredient 07 3 Turkish cucumbers, keep one aside for later
Ingredient 08 340 grams beets (about 4 medium, each roughly 3 inches across)
Ingredient 09 60 milliliters chopped red or sweet onion, save some aside

→ Garnishes

Ingredient 10 Yogurt or sour cream for swirling on top (optional)
Ingredient 11 A bit of olive oil for drizzling
Ingredient 12 Chopped fresh dill
Ingredient 13 Finely diced leftover cucumber
Ingredient 14 Avocado chunks
Ingredient 15 Finely diced saved beet
Ingredient 16 Tiny baby nasturtium leaves if you can find them (optional)
Ingredient 17 Finely diced saved onion

Steps to Follow

Step 01

Spoon your cold soup into bowls. Sprinkle on the beet, cucumber, avocado, onion, and some dill. Toss a few nasturtium leaves on if you have them. Finish with a swirl of yogurt or sour cream, or just a little olive oil. Bring it right to the table.

Step 02

Dice up the beet and cucumber you saved, chop up dill, cut avocado, mince that extra onion, and give any baby nasturtium leaves a quick rinse.

Step 03

Once you've blended it, pour the soup into a container and stash it in the fridge so it gets nice and cold.

Step 04

Pop three of your cooked beets in the blender. Add in cold water or stock, two sliced cucumbers, half the onion (about 30 milliliters), garlic, sherry vinegar, salt, pepper, and most of your dill. Blend until it’s super smooth. Taste and add more salt or vinegar if it needs it.

Step 05

When they're cool, rub the skins off the beets with your hands. Slice them up, keep one back for toppings, and toss the other three into your blender.

Step 06

Put the beets in a pot and cover with water. Let them come to a boil, then lower the heat and simmer until you can poke them through easily, about 60 to 90 minutes. Drain, rinse them with cold water, and let them cool right down.

Extra Tips

  1. Let your soup chill all the way through before eating. It tastes way better icy cold.

Tools You'll Need

  • Cutting board
  • Chef’s knife
  • Blender
  • Medium pot

Allergen Information

Carefully check food labels for allergens and consult an expert if you're uncertain.
  • Has sulphites from sherry vinegar; if you add yogurt or sour cream, there could be dairy.

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