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 a 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.
How to Make Beet Gazpach0|30-sec Video
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!
More recipes you may enjoy:
- Green Gazpacho
- Watermelon Gazpacho
- Cooling Cucumber Gazpacho
- Tomato Peach Gazpacho
- The BEST Gazpacho (Chunky or Smooth)
Hope you love this as much as I do!!
Beet Gazpacho
- 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
Description
Beet Gazpacho- a refreshing and delicious cold beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free.
Ingredients
- 3/4 lb beets ( 4 medium beets, smaller than a tennis ball, 3 inches in diameter)
- 1/4 cup red or sweet onion, finely diced, divided
- 1–2 garlic cloves ( 1 large or 2 two small)
- 3 small turkish cucumbers, divided
- 1/2 C fresh dill, divided
- 2 Tablespoons sherry vinegar, plus more to taste
- 1/2 teaspoon kosher salt, more to taste
- 1/4 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 60-90 minutes. Rinse with cold water.
- 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 cold water, or cold veggie stock). Add 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 the remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!
Nutrition
- Serving Size: with 1 teaspoon olive oil and a slice of avocado
- Calories: 108
- Sugar: 9.3 g
- Sodium: 228.6 mg
- Fat: 5.1 g
- Saturated Fat: 0.8 g
- Carbohydrates: 14.5 g
- Fiber: 4.1 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Keywords: beet gazpacho, gazpacho, gazpacho recipe, cold soup, chilled soup, beet soup, beet soup recipes,
How about using the water the beets are cooked in for the water/vegetable stock? I peeled my beets beforehand so the beet stock is clean.
Definitely Rachele!
Made this for dinner tonight to go with my yankee pot roast. This tasted very similar to the beet gazpacho that I had at a Jose Andres restaurant earlier this week that was so good that I wanted to try making a gazpacho at home.
The only change I made to this recipe is that my beets took just over 1.5 hours to be fork tender. I put a small dollop of sour cream on each bowl, along with all the chopped garnishes except avocado since I didn’t have any in the house.
★★★★★
Great to hear! And how exciting that you got to eat there!
Can I use raw beets for this recipe?
Hi Caroline, cooked beets are best here for blending!
this is delicious, easy to do, great colour!
★★★★★
Thanks so much!
This soup looks amazing. I am wondering if it is possible to substitute a 15 ounce can of beets and 2 cups of liquid in the can for the fresh beets and hen continue on with the recipe. Looking forward to your thoughts
I bet that would work Marsha, but I havent tried. Perhaps make sure to taste the liquid before using? If it tastes strange use water?
I make a summer borscht but this gazpacho is much simpler and really delicious. I love the use of sherry vinegar for the acid, it works beautifully with the beets. I added yogurt which upped the creamy factor and paired it with your naan recipe and goat cheese for dinner at the end of a hot summer day. Thanks for another great recipe that didn’t have me in the kitchen all afternoon or heat up the house!
★★★★★
Great to hear you enjoyed this Sarah!
Made this recipe and was delighted with it. But I also misread the recipe and put the avocado directly into to blender, not on top as a garnish. And wow, was that a great mistake. It smoothed out the flavors, accented somehow the dill and made for a wonderful cool soup.
★★★★★
Love it Jean! Sometimes mistakes are the best!
I love this it’s easy to make and also very yammy. Should try it.😍
thanks- glad you enjoyed!
I enjoyed this soup – and it is beautiful! – but like another commenter found the garlic overpowering the bright fresh flavours of the cucumbers and beets. I would leave it out completely next time.
★★★★
Good to know, thanks Kathryn!
This was a very nice change from the usual tomato gazpacho—thanks! I pressure cooked the beets for speed and added a splash of balsamic vinegar to the chopped beet used for garnish because I wanted abit more complexity, and balsamic vinegar + beet is a great flavor combo. I also added a squirt of sriracha to the soup for a little heat. My nasturtiums aren’t ready but I had chive blossoms—so pretty and yummy. Really Silvia, I hope you are writing a cookbook—you have become a trusted palate!
★★★★
Bri, thanks and such a great idea to pressure cook the beets- do you remember how long? Whole or cut? I’ll note the recipe. 🙂
Lovely! Wish I had nasturtium leaves for the full impact but delicious without. Borscht-like but more delicate. I was looking for the perfect recipe for the local organic beets I just bought, and this is perfect! Next time I will try it with the easy-peasy packaged, cooked, peeled, chilled beets from the grocery store. They’re pretty good!
★★★★
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!