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–+ servings
Emma

Beet Gazpacho: Discover This Refreshing Summer Recipe

A refreshing summer soup made with roasted beets and fresh vegetables, perfect for hot days.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 120
Ingredients Method Nutrition Notes

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

Method
 

  1. 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.
  2. 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).
  3. Blend until smooth, adjusting the consistency with more broth if desired.
  4. Taste and adjust seasoning as needed. Chill the gazpacho in the refrigerator for at least 1 hour before serving.
  5. Serve cold, garnished with fresh herbs.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 4.5gSodium: 500mgFiber: 3gSugar: 6g

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.

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