Description
A refreshing summer soup made with roasted beets and fresh vegetables, perfect for hot days.
Ingredients
- 2 medium beets, roasted and peeled
- 1 medium cucumber, peeled and chopped
- 1 medium red bell pepper, chopped
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Fresh herbs (like dill or parsley) for garnish
Instructions
- Preheat the oven to 400°F. Wrap the beets in aluminum foil and roast for about 45-60 minutes, or until tender. Let them cool, then peel and chop.
- In a blender, combine the roasted beets, cucumber, red bell pepper, red onion, garlic, vegetable broth, olive oil, red wine vinegar, salt, black pepper, and cayenne pepper (if using).
- Blend until smooth, adjusting the consistency with more broth if desired.
- Taste and adjust seasoning as needed. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
- Serve cold, garnished with fresh herbs.
Notes
- For a creamier texture, add a dollop of Greek yogurt or sour cream before serving.
- Experiment with different herbs like basil or cilantro for a unique flavor twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg