Simple Vegan Beet Gazpacho

Simple Vegan Beet Gazpacho

a summer staple

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 5m
Cook Time: 55m
Total Time: 1h 5m
Servings: 4
Difficulty: Easy
4.9 (14 Reviews)
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Ingredients

Adjust servings:

For garnish:

Nutritional Information

108
calories
5.1g
fat
14.5g
carbohydrates
2.4g
protein
0mg
cholesterol
229mg
sodium
Simple Vegan Beet Gazpacho

Recipe Description

Luscious and bright, this Simple Vegan Beet Gazpacho is a delicious take on gazpacho, a traditional Spanish cold soup. In this rendition, cooked beets, red onions, cucumbers, fresh dill, and garlic are whirred in a blender with vegetable stock and red wine vinegar, coming together into a showstopper soup. Then it is served chilled with an array of garnishes such as avocado, fresh herbs, and extra-virgin olive oil. So simple but oh so delicious!       

Start with the beets. Boil them until fork-tender, then run under cold water and peel off the skins. Once you’ve boiled and sliced the beets, the whole recipe comes together in a snap with the help of your food processor (or blender). Blend the beets with the remaining ingredients until very smooth. Adjust the consistency of the soup with additional vegetable broth or water if desired, then taste and adjust the salt, black pepper, and vinegar to suit your taste. Chill until ready to serve and enjoy!      

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

Ingredients for Simple Vegan Beet Gazpacho

Recipe Features

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Steps to make

  1. 1

    Cook beets

    1h
    Step 1 - Simple Vegan Beet Gazpacho

    Place 4 scrubbed beets in a medium saucepan and cover with water. Bring to a boil, then reduce heat and simmer until the beets are fork-tender, 60 to 90 minutes.

  2. 2

    Peel and slice

    2 min
    Step 2 - Simple Vegan Beet Gazpacho

    Run the beets under cold water and immediately peel off the skins. Reserve one beet for garnish and slice the remaining 3 beets.

  3. 3

    Add beets to blender

    1 min
    Step 3 - Simple Vegan Beet Gazpacho

    To a blender, add 3 sliced beets and 2 cups of cold vegetable stock or water.

  4. 4

    Add remaining ingredients

    2 min
    Step 4 - Simple Vegan Beet Gazpacho

    Add in 2 tablespoons chopped red onion (reserving the remaining 2 tablespoons for garnish), 1 garlic clove, 2 sliced cucumbers (reserving one for garnish), chopped fresh dill (reserving 2 tablespoons chopped dill for garnish), 2 tablespoons red wine vinegar, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.

  5. 5

    Blend

    1 min
    Step 5 - Simple Vegan Beet GazpachoStep 5 - Simple Vegan Beet Gazpacho

    Blend until well blended and very smooth. Adjust the consistency of the soup with additional vegetable broth or water if desired. Taste and adjust the salt, black pepper, and vinegar to suit your taste.

  6. 6

    Chill

    Step 6 - Simple Vegan Beet Gazpacho

    Cover and chill in the refrigerator until ready to serve.

  7. 7

    Prepare garnishes

    2 min
    Step 7 - Simple Vegan Beet Gazpacho

    Finely dice 1 avocado, 1 cucumber, and the reserved beet.

  8. 8

    Serve

    Step 8 - Simple Vegan Beet Gazpacho

    Ladle the chilled beet gazpacho into bowls, then sprinkle with the garnishes of choice. Serve and enjoy!

Beautiful beets star in this Simple Vegan Beet Gazpacho recipe. It’s easy to make and tastes delicious. Serve chilled with a swirl of olive oil and garnishes of choice. If you give this recipe a try, remember to tag us @cookmerecipes on Instagram – we love seeing what you’ve made!

About the author

Nina Cole

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!

Recipe Reviews

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★★★★★
★★★★★
4.9 out of 5 (14 reviews)
Athina
June 14, 2024
Verified

So bright and delicious, as usual! Thanks!

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