Simple Delicious Beet Gazpacho (Printable Recipe)
Chilled beet gazpacho with cucumber, avocado, and dill for a fresh, vibrant bowl full of summer flavors.
# Ingredients You'll Need:
→ Soup Base
01 -
500 milliliters cold veggie stock or plain water
02 -
0.25 teaspoon black pepper, freshly ground
03 -
2 tablespoons sherry vinegar, plus a splash more if you want
04 -
1–2 garlic cloves
05 -
0.5 teaspoon kosher salt, and more for tweaking the flavor
06 -
15 grams fresh dill, split up
07 -
3 Turkish cucumbers, keep one aside for later
08 -
340 grams beets (about 4 medium, each roughly 3 inches across)
09 -
60 milliliters chopped red or sweet onion, save some aside
→ Garnishes
10 -
Yogurt or sour cream for swirling on top (optional)
11 -
A bit of olive oil for drizzling
12 -
Chopped fresh dill
13 -
Finely diced leftover cucumber
14 -
Avocado chunks
15 -
Finely diced saved beet
16 -
Tiny baby nasturtium leaves if you can find them (optional)
17 -
Finely diced saved onion
# Steps to Follow:
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.
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.
03 -
Once you've blended it, pour the soup into a container and stash it in the fridge so it gets nice and cold.
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.
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.
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:
01 -
Let your soup chill all the way through before eating. It tastes way better icy cold.