Beet Gazpacho

Chilled Beet Soup
Chilled Beet Soup
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¾ lb Beets 4 medium beets, about 3 inches in diameter
2 cups Water cold or vegetable stock
¼ cup Red onion finely diced, divided
2 cloves Garlic small
3 Turkish cucumbers small, divided
½ cup Dill divided
2 tbsp Sherry vinegar plus more to taste
½ tsp Kosher Salt more to taste
¼ tsp Black pepper freshly ground
For garnish:
1 Avocado diced
Olive oil extra-virgin, to taste
Vegan Yogurt or vegan sour cream, to taste

Nutritional information

5.1 g
  • For garnish:

Beet Gazpacho


This refreshing Beet Gazpacho is the perfect recipe to have on hand for an easy lunch or weeknight meal that can be made ahead. Because beets are the star of this soup, you can enjoy it all through summer. This recipe uses only vegan ingredients and even happens to be gluten-free and packed with nutrition.

Our take on classic gazpacho not only has beets, it also uses cucumbers, red onion, garlic, and fresh dill to really up the flavor. Feel free to adjust the sherry vinegar amount to taste. If you like it a bit more tangy, stir in a teaspoon at a time until it tastes right. You can use the water the beets are cooked in for the water the recipe calls for. Just be sure to chill it before using. As for the garnishes, you can top your gazpacho with whatever you wish. I’ll go for diced avocado, cucumbers, beets, red onion, and a swirl of vegan yogurt. Serve cold with set-out bowls of garnishes so everyone can customize their own bowl.

To make the Beet Gazpacho, you will need the following ingredients:

Ingridiens for Beet Gazpacho

Steps to make Beet Gazpacho


Cook beets


In a medium pot, place 4 beets and cover with water. Bring to a boil, then turn heat down to low and simmer until fork tender all the way through, about 60 to 90 minutes.


Peel and slice beets


Rinse the cooked beets with cold water. Once beets are cool enough to handle, slip off their skins using your hands. Use gloves to peel them to avoid getting your fingers stained. Set one beet aside for garnish. Slice the remaining 3 beets and place them in a blender.


Add ingredients to blender


Add 2 cups cold water, half of the chopped onion (reserve the remaining ⅛ cup for garnish), 2 garlic cloves, 2 sliced cucumbers (reserve one for garnish), ⅔ of fresh dill (reserve the remaining dill for garnish), 2 tablespoons sherry vinegar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.




Blend until smooth. Taste and add more salt and vinegar if needed. Cover and transfer to the refrigerator until ready to serve.


Prepare garnishes


Finely dice the reserved beet, cucumber, and avocado.



Pour the chilled beet gazpacho into bowls. Top with the garnishes of your choice and serve.

If you are looking for simple meal prep recipes, add this Vegan Beet Gazpacho to your rotation. It’s easy to make and tastes so delicious. If you give this recipe a go, remember to tag us @cookmerecipes on Instagram – we love seeing what you’ve made!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

I like beet. The health benefits of this vegetable include improved heart health, the ability to reduce blood pressure, and enhanced exercise capacity. Thanks for sharing the recipe!

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