Updated: Jun 27
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Bees are buzzing, the flowers are at full bloom, and the temperature is rising as summer approaches. With the wonders of summer also comes the reality that your produce will go bad quicker! If you are like me, you love soup. During the summertime, there are wonderful cold soup options that can fill you with nutrients, keep you cool, and fulfill that desire for a bowl of soup. Today, I have a recipe for a delicious beet gazpacho.
This recipe is an adaptation of Feasting at Home's Simple Delicious Chilled Beet Gazpacho. Items in bold are substitutions or tips from the chef, my fantastic mother!
Chilled Beet Gazpacho
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 4 servings
¾ lb beets ( 4 medium beets, smaller than a tennis ball, 3 inches in diameter) I made it with one can of no salt added beets, used both the beets and the liquid
¼ cup red or sweet onion, finely diced, divided Used green onion
1–2 garlic cloves ( 1 large or 2 two small) teaspoon garlic power
3 small turkish cucumbers, divided or one and one half large cucumber seeded
½ C fresh dill, divided did not have
½ teaspoon kosher salt*, more to taste
¼ teaspoon fresh pepper
I also added a quarter cup of fruit jelly to sweeten
Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or dairy free-yogurt or vegan sour cream
We garnished with roasted radishes
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!
Please share your pictures of success using this recipe below and enjoy!
Instructions and ingredients list copied from Simple Home's recipe.