Description

Craving a refreshing, nutrient-packed dish that’s perfect for warm days? This Beet Gazpacho is your ideal choice! Featuring earthy roasted beets, crisp Turkish cucumbers, fresh dill, and a tangy sherry vinegar kick, this chilled soup is a delightful blend of sweet, savory, and vibrant flavors

Ingredients

Beet Gazpacho

Beets (¾ lb, 4 medium, ~3 inches in diameter): Provide sweet, earthy flavor.
Red or Sweet Onion (¼ cup, finely diced, divided): Adds sharp, savory depth.
Garlic Cloves (1 large or 2 small): Brings bold, aromatic flavor.
Turkish Cucumbers (3 small, divided): Offer crisp, refreshing crunch.
Fresh Dill (½ cup, divided): Infuses vibrant, herbaceous freshness.
Sherry Vinegar (2 Tbsp, plus more to taste): Adds tangy, bright acidity.
Kosher Salt (½ tsp, more to taste): Enhances flavor balance.
Black Pepper (¼ tsp): Adds mild heat.
Cold Water or Veggie Stock (2 cups): Creates a smooth, pourable base.

Garnishes (Optional)

Avocado (diced): Adds creamy richness.
Cucumber (diced): Enhances crunch.
Beet (finely diced): Reinforces earthy flavor.
Onion (finely diced): Adds sharp contrast.
Fresh Dill (chopped): Boosts herbaceous notes.
Baby Nasturtium Leaves: Offer peppery flair.
Olive Oil, Yogurt, or Sour Cream: Provide a silky drizzle (use vegan options for dairy-free).

Substitutions and Variations

Beets: Swap with roasted carrots or golden beets for a milder flavor.
Turkish Cucumbers: Use English cucumber or Persian cucumber.
Sherry Vinegar: Replace with red wine vinegar or apple cider vinegar.
Dill: Swap with parsley, cilantro, or basil for different herbaceous notes.
Keto Adjustment: Reduce beets to ¼ lb, use 1 cup cucumber, and replace water with low-carb broth (~2–3g net carbs per serving).
Gluten-Free Version: Already gluten-free; ensure veggie stock is gluten-free.
Vegan Version: Already vegan; use vegan yogurt or sour cream for garnish.
Spicy Version: Add a pinch of cayenne or a slice of jalapeño to the blend.

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Instructions

Step 1: Cook the Beets

Place ¾ lb beets in a medium pot and cover with water.
Bring to a boil, then reduce to low and simmer until fork-tender, about 60–90 minutes.
Rinse beets with cold water, then slip off skins using your hands.

Tip: Use gloves to avoid staining hands; check tenderness early to avoid overcooking.

Step 2: Blend the Gazpacho

Slice 3 of the 4 cooked beets (reserve 1 for garnish) and place in a blender.
Add 2 cups cold water or veggie stock, ⅛ cup finely diced onion, 1–2 garlic cloves, 2 sliced Turkish cucumbers (reserve 1 for garnish), ½ tsp kosher salt, ¼ tsp black pepper, 2 Tbsp sherry vinegar, and ⅓ cup fresh dill.
Blend until very smooth, about 1–2 minutes.
Taste and adjust salt or vinegar as needed. Refrigerate until chilled and ready to serve.

Tip: Chill the soup for at least 1 hour for the best flavor; blend thoroughly for a velvety texture.

Step 3: Prep the Garnishes

Finely dice the remaining beet, 1 Turkish cucumber, avocado (if using), and additional onion.
Chop remaining fresh dill and prepare baby nasturtium leaves (if using).

Tip: Dice garnishes small for a refined look; prep just before serving for freshness.

Step 4: Serve

Pour chilled beet gazpacho into bowls.
Top with diced beet, cucumber, avocado, onion, chopped dill, and nasturtium leaves.
Drizzle with olive oil, vegan yogurt, or vegan sour cream (if using).
Serve immediately.

Tip: Serve in chilled bowls for a refreshing experience; offer extra garnishes on the side.