Beet Gazpacho

Beet Gazpacho with onions, cucumbers, & dill

Are you a fan of beets?  I love them! 

In fact growing up as a child I was constantly eating or drinking borscht.  

I’m pretty sure the borscht I had as a child which my mom purchased in jars, must have been laden with sugar.  It was very sweet like candy, with long slivers of beets in the broth.

I haven’t had borscht in years.

Beet Gazpacho with onions, cucumbers, & dill

This version I’d consider a Beet Gazpacho. It’s vegetarian and vegan, unless you add the greek yogurt.  

Regular gazpacho has cucumbers and onions in it as well as tomatoes and other veggies.  This Beet Gazpacho is similar with the exception of beets, and very simple to prepare with few ingredients.

I start by roasting my beets, but you could boil them and bring to a simmer if preferred.  I like roasting them since it tends to make the beets sweeter.

If you’ve never roasted beets here’s a simple tutorial.  Basically wrapped in foil separately, with a slight drizzle of olive oil on each beet.  Roast for approximately 45 minutes or until tender when inserted with the tip of a knife.

Beet Gazpacho with onions, cucumbers, & dill

Not everyone likes beets, but I’m sure if you’re a fan you will enjoy this refreshing chilled Beet Gazpacho.

Serve in bowls with garnishes of the ingredients added or put in small glasses to serve like shooters.  

Whichever way you serve this Beet Gazpacho I know you’ll enjoy it!  

Healthy and nutritious, what more could you ask for on a hot summer’s day?

 

Beet Gazpacho with onions, cucumbers, & dill

Beet Gazpacho

Beet Gazpacho is a healthy and nutritious chilled soup that's ideal to enjoy on a hot summer's day!

Ingredients:

  • 3 medium sized beets, roasted
  • 1/8 - 1/4 cup sweet yellow onion, diced, save some for garnishing
  • 12 cloves garlic
  • 1/3 of an English cucumber, diced
  • ½ cup fresh dill, divided
  • 2 cups Coconut water, plain
  • 2 Tablespoons Balsamic reduction, + some for garnishing, if desired
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • Garnish with: a dollop of plain greek yogurt, diced onions, diced roasted beets, diced cucumbers, balsamic, sprig of dill, if desired

Directions:

  1. Roast beets by drizzling each with olive oil and wrap individually with foil.  Bake in preheated 425F degree oven.  Remove when a the tip of a knife can be inserted easily, approximately 45 minutes, or until tender. Allow to cool, then carefully peel off the skins.  Note: Be careful not to get on your clothes, they will stain. Use gloves or plastic bags for easy and clean removal.
  2. Cut beets and place in a blender with 2 cups of Coconut Water.  Can also use vegetable or chicken stock, if preferred. Add onion, garlic, cucumber, 2/3 of the dill - remaining for garnish, balsamic, salt & pepper. Puree until smooth.
  3. Taste and adjust seasonings if necessary.
  4. Garnish as desired. Serve!
Enjoy!!!

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4 comments

  1. Fresh roasted beets taste so GOOD. The soup looks so fresh and tasty and perfect for hot summer days.

  2. I love beets, too! This soup sounds like a delicious option for a cool lunch!!

  3. What a wonderful dish! Really like beets, and they’re terrific in cold soups. Really creative recipe — thanks.

  4. This is one of my fav soup recipes! Definitely tasty and healthy!

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