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
A vegan chilled beet soup with cucumber, avocado and dill!
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 4
- Category: soup
- Cuisine: greek
Ingredients
- ¾ lb beets ( 4 medium beets, smaller than a tennis ball)
- ¼ cup red or sweet onion, finely diced, divided
- 2 garlic cloves
- 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!
Love the vibrant pink color of the soup! This beet gazpacho is bit like a modern version of Russian borscht soup 🙂
Yes, It is like a summer borscht!
What are Turkish cucumbers?
Tiny little cucumbers with thin edible skin. 5 inches long and 1 inch in diameter. Also called Persian cucumbers. You can also sub english cucumber! or
I love that shockingly bright beautiful color! This looks so delicious.
Thanks Mary Frances…the color really is amazing. This really is its color, no photo editing on it!
I love what you wrote about the food changing at a cellular level if it has been grown with love. It made me think of this experiment conducted in the 90’s, when a researcher literally changed the molecular formation of ice crystals when he sent various types of thoughts to them. When he said loving and kind phrases, the crystals would form into beautiful patterns. But if he said negative or angry words, the crystals would be misshapen and ugly. Of course, there are a million variables that could have gone into play there, but the idea is so interesting. And if thoughts can affect the structure of ice crystals, what sort of difference can a loving intention make for farmed food? It’s interesting to think about 🙂
(PS – here’s a great article on the experiment: http://www.highexistence.com/water-experiment/)
Sarah, coincidentally that is the exact research study that I was thinking about when I wrote this post. It convinced me this is possible with food too! Pretty fascinating. Thanks for the link– I wanted to post it myself but couldn’t find it!
https://en.wikipedia.org/wiki/Masaru_Emoto#Scientific_criticism
This was delicious! I didn’t use dill, but used a little chopped fennel and fennel fronds in the soup and fronds for the garnish. I loved the texture of the diced avocado and the soup together.
Thanks Lynn! Fennel is a GREAT idea! Love it!
I miss traditional gazpacho since I’m now allergic to tomatoes so this looks amazing. If using precooked beets, would I still need 3/4 lb, or does the weight stay relatively the same post-cooking?
You, know, that is a great question!! And I honestly don’t know. My guess is keep with the same amount, or perhaps slightly less?
This looks delicious! But I only just found it now, and don’t know if I can pull off Gazpacho in the 35 degree weather. Do you think this would work as a warm soup, and if so do you have any suggestions/modifications?
Thanks!!
Yes, I think this may be more of a summertime soup…and I’m not sure about heating this one?? Maybe better off finding a borsht recipe? You could puree it if you wanted to, like this one, but serve warm?
Im going to make this soup tonight! However, I think im going to roast the beets and use vegetable stock in place of the cooking liquid. Im planning on storing the leftovers, in mason jars in the fridge, as this is going to be made as meal prep. Cant wait to taste it! Maybe ill roast the garlic too! 🙂
What is a Turkish cucumber? I can’t find a description anywhere on the internet. The soup sounds delicious and I would like to make it!
Sometimes they are called Persian cucumbers…they are the really small thin cucumbers with thin, edible skin, usually about 5 inches long and 1- 1 ½ inches in diameter. If you can’t find them,not a big deal, you can always sub English cucumber.
To save time, could I use canned whole beets?
You could….but trust me, it’s worth the time to use fresh!
Sounds very interesting Sylvia, thank-you for sharing! I’ve never seen anything like this.
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I made this last night for a dinner party and it was an absolute hit. I will definitely be making this again.
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I made this last night for a dinner party and it was a hit. I will definitely be making this again. Thanks!
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Thanks Ashley- glad you enjoyed and thanks for letting us know!
I love the way this looks! The photography looks great. Thanks so much for sharing, I can’t wait to try it at home!
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i love this really
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nice yammy