Simple Vegan Beet Gazpacho

a summer staple
A summer staple
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4 Beets medium beets, 3 inches in diameter, scrubbed
2 cups Water or vegetable stock, cold ¼ cup red onion, or sweet onion, finely diced, divided
¼ cup Red onion or sweet onion, finely diced, divided
1 clove Garlic large
3 Cucumbers small, divided
½ cup Fresh dill chopped, divided
2 tbsp Red wine vinegar plus more to taste if needed
Kosher Salt to taste
Black pepper freshly ground, to taste
For garnish:
Hass Avocado diced
Cucumber sliced
Beets diced
Onion finely diced
Dill chopped
Baby nasturtium leaves to taste
Chive blossoms to taste
Olive oil to taste

Nutritional information

  • For garnish:

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!       

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:

Ingridiens for Simple Vegan Beet Gazpacho

Steps to make Simple Vegan Beet Gazpacho


Cook beets


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.


Peel and slice


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


Add beets to blender


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


Add remaining ingredients


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.




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.



Cover and chill in the refrigerator until ready to serve.


Prepare garnishes


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



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!

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

So bright and delicious, as usual! Thanks!

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