Summer’s heat calls for a revitalizing dish like this Beetroot Gazpacho with a very easy recipe. Vibrant in color and bursting with flavor, this chilled soup is surprisingly simple to make with just a handful of fresh ingredients:
- Ripe Tomatoes: Provide a sweet and tangy base.
- Cooked Beetroot: Adds earthy sweetness and that gorgeous pink hue.
- Cucumber: adds a refreshing flavor (and volume for low calories)
- Onion & Garlic: Infuse savory depth.
- Olive Oil: Creates a silky texture and enhances the flavors, you can adjust the quantity, but do not skip it!
Simply blend everything together until smooth, chill, and enjoy! This gazpacho is naturally vegan and gluten-free, making it a healthy and satisfying option for all.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in minutes with minimal prep.
- Nutrient-Dense: Packed with vitamins, minerals, and antioxidants.
- Perfect for Meal Prep: Make a big batch to enjoy throughout the week.
Beetroot Gazpacho
Equipment
- 1 Blender
Ingredients
- 500 g Tomatoes
- 500 g Cooked Beetroot
- 100 g Cucumber
- 60 g Onion
- 1 clove Garlic
- 80 ml Olive Oil
- 400 ml Cold water some can be replaced with ice
- Salt and pepper to taste
Instructions
- Chop all the ingredients
- Blend them until smooth
- Cool in the fridge (if not cold enough)
Note that this is not the traditional recipe! You can find it here
Gazpacho doesn’t always have to be about tomatoes. This beetroot version is a fun twist, and it’s not the only one out there! Some folks are adding strawberries, watermelon, or even herbs like mint to their gazpacho. It’s a cool way to mix things up and keep your taste buds guessing. What are you waiting for? Try this beetroot gazpacho recipe.
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