Beet Gazpacho- a simple, delicious chilled beet soup with cucumber, avocado, and fresh dill – healthy and low calorie! Vegan and Gluten free!
This luscious Beet Gazpacho is simple and easy to make and full of healthy fresh summer ingredients. A chilled beet soup, it’s topped with diced avocado, crunchy cucumber, onion, beet and fresh dill and a very optional drizzle of olive oil or swirl of yogurt. To my palate, the beets are so silky naturally, they need no additional fat, but try it for yourself and see.
Though it may appear complicated,it is actually a snap to make easily made in 15 minutes if the beets are precooked. The finely diced veggies give it wonderful texture and delicious fresh flavor. I find that it is easiest to cook the beets the night before and let them chill overnight in the fridge so they are cold when you go to make the soup the next day.
These lovely guys were part of my CSA from Urban Eden Farm this month. What’s so satisfying about being a part of a CSA is that when you are literally invested in a farm, not only are you truly supporting your local community, you get to know the growers… and for some reason, I swear, it makes your food taste better! I’d like to believe it’s because the plants are treated with such care and respect, that somehow this affects them on a cellular level. Why not? At least that’s what I’d like to believe.
Have I ever told you that both my grandfathers were farmers? My Finnish grandfather and my Egyptian grandfather, both growing what they could given their unique and different geography. Pavo and Gaballah. I’ve never met them, they left this world before I arrived, but I think of them often, working the soil, caring for the plants, harvesting and selling their produce. Not an easy life. Because of this, I have a tender spot for farmers, who labor mainly out of love.
After the beets are cooked and chilled, the soup comes together in minutes – simply blend it up! And for the record, it really is this color, with no color editing in photoshop – a bright and gorgeous fuchsia!
Hope you love this as much as I do!!
Beet Gazpacho
Beet Gazpacho- a refreshing and delicious cold beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 4 1x
- Category: Chilled Soup, Vegan, Soups, Gluten free
- Method: Blend
- Cuisine: greek
Ingredients
- ¾ lb beets ( 4 medium beets, smaller than a tennis ball, 3 inches in diameter)
- ¼ cup red or sweet onion, finely diced, divided
- 1–2 garlic cloves ( 1 large or 2 two small)
- 3 small turkish cucumbers, divided
- ½ C fresh dill, divided
- 2 Tablespoons sherry vinegar, plus more to taste
- ½ teaspoon kosher salt, more to taste
- ¼ teaspoon fresh pepper
- Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or yogurt or sour cream
Instructions
- Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Chill beets and their cooking liquid.
- Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one) in a blender with 2 Cups of the cold cooking liquid ( or use ice water, or cold veggie stock). Add the half of the chopped onion( about ⅛ cup) , 2 garlic cloves, 2 sliced turkish cucumbers ( saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
- Prep the garnishes. Finely dice remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!
Keywords: beet gazpacho, gazpacho, gazpacho recipe, cold soup, chilled soup, beet soup, beet soup recipes,
Love this recipe! Looks fancy and healthy! Perfect for summer dinner!
★★★★
This was so good!!! My husband loved it! My second recipe from your site this week and they were both amazing!! So glad I found you!
★★★★★
Thanks I’m so glad you liked it!
I love beets . Perfect for summer you can also add in mayonnaise or sour cream. With cucumber is the best.
★★★★★
Spectacular!!!!!!!!!!!!!!! Really easy to make and so delicious and healthy! All at the same time. I didn’t have any sherry vinegar, so I used rice vinegar instead.
doubled the recipe, waay too much garlic. it was spicy with garlic that lingered for a while after eating.
substituted balsamic vinaigrette for sherry vinegar which might have also attributed to the spicy after taste.
besides that very refreshing and nice beet flavour.
★★★
I just made this, and it’s fantastic! I can’t believe the beautiful, deep, rich, red color; it actually surprised me. I garnished it with everything except the nasturtium, and swirled in a little Greek olive oil – delish!!!! I didn’t have sherry vinegar on hand, so I substituted champagne and balsamic. Such a WOW factor, I’ll make it for company for sure. I hope all of you Sylvia fans make this; it’s easy, fast, delicious, gorgeous and absolutely delicious. Thank you Sylvia, you’re amazing – every week!!
★★★★★
Aww… thanks Nanci, appreciate this!
I thought beets had iron in them? 🙁 I want this recipe to have lots of iron to make me strong and vital! Perhaps I shall use my powers of denial to produce the desired amounts of iron 😉 Seriously, I kove beets and alwats feel good after eating them. It would be really pretty to make 2 batches, one with red beets and one with yellow, and swirl them together, but the red us just so pretty! Thank you Sylvia! Enjoy Amsterdam & Berlin!
★★★★★
The Nettle soup has lots of iron!
I don’t have sherry vinegar… Can I use balsamic or apple cider vinegar instead? This looks so beautiful!
Yes, apple cider would work fine!
This turned out so great! The perfect summer recipe. And the colour was luscious!
Thank you!
★★★★★
Im so glad!
I have been searching for a good beet gazpacho for a while now. I first tried it at a restaurant called Root Down and fell in love with it. The restaurant no longer serves it so I have been looking for a suitable recipe so I can make it on my own. After many failed attempts, I think I have found the recipe! Thank you for sharing, I love it! I made a few minor changes just for my own personal taste (only used 3 beets, only used 1/4 cup dill because that is all I had, added more vinegar, added 8 oz Greek yogurt, and garnished with pumpkin seeds for texture). I bet the flavor just gets better with time too! Thanks again!!
★★★★★
You are so welcome Heather! so glad you like it!
How much vinegar?
2 Tablespoons and more to taste
Made it tonight. It turned out lovely. Thanks a lot !
★★★★★
Love this simple recipe (4 ⭐️) but I’m still torn… the BEST gazpacho I’ve ever had was with roasted beets!
★★★★
Sounds amazing but why is fat count so high?
Hello, this looks delicious.
Have you ever tried to freeze it and eat later?
Thanks, and no I’ve not tried freezing. Let us know how it turns out if you do….thanks!
Absolutely delicious! I ‘cheated’ and used pre-cooked beets, veggie stock and an English cucumber. My husband raved about the recipe. I love beets and go through periods of eating beet salad several times a week. This is a tasty alternative to a salad. Thank you Sylvia!
★★★★★
Love that you adapted and made this recipe even easier! Pre-cooked Beets! Great idea! Thanks for sharing Eve!
Is there something I can sub for the sherry vinegar? I can’t have vinegar. Maybe lemon juice?
Yes Hanna, try lemon!