- 4 Beetsmedium beets, 3 inches in diameter, scrubbed
- 2 cups Wateror vegetable stock, cold ÂĽ cup red onion, or sweet onion, finely diced, divided
- ÂĽ cup Red onionor sweet onion, finely diced, divided
- 1 clove Garliclarge
- 3 Cucumberssmall, divided
- ½ cup Fresh dillchopped, divided
- 2 tbsp Red wine vinegarplus more to taste if needed
- Kosher Saltto taste
- Black pepperfreshly ground, to taste
For garnish:
- Hass Avocadodiced
- Cucumbersliced
- Beetsdiced
- Onionfinely diced
- Dillchopped
- Baby nasturtium leavesto taste
- Chive blossomsto taste
- Olive oilto taste
Simple Vegan Beet Gazpacho
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!     Â
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!     Â
To make the Simple Vegan Beet Gazpacho, you will need the following ingredients:
Steps to make Simple Vegan Beet Gazpacho
1 | Cook beets | 1h |
2 | Peel and slice | 2 |
3 | Add beets to blender | 1 |
4 | Add remaining ingredients | 2 |
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 | Blend | 1 |
6 | Chill | |
7 | Prepare garnishes | 2 |
8 | Serve | |
Recipe Reviews
So bright and delicious, as usual! Thanks!
Write your own review