- ¾ lb Beets4 medium beets, about 3 inches in diameter
- 2 cups Watercold or vegetable stock
- ¼ cup Red onionfinely diced, divided
- 2 cloves Garlicsmall
- 3 Turkish cucumberssmall, divided
- ½ cup Dilldivided
- 2 tbsp Sherry vinegarplus more to taste
- ½ tsp Kosher Saltmore to taste
- ¼ tsp Black pepperfreshly ground
- 1 Avocadodiced
- Olive oilextra-virgin, to taste
- Vegan Yogurtor vegan sour cream, to taste
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:
Steps to make Beet Gazpacho
Peel and slice beets
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.