Beetroot gazpacho

Ingredients

• 1 kgripe plum tomatoes
• 500 gcooked beetroot
• ½spring onion
• a pieceginger or garlic
• a splashsherry vinegar
• a splashextra-virgin olive oil
• to tastesalt
• 100–150 mlwater
• to garnishfeta cheese
• to garnishchives

Instructions

1. 1

   Blanch the tomatoes

   Cut a small cross into the tip of each tomato and lower them into boiling water for 30 seconds. The skins should then slip off easily.

2. 2

   Load the blender

   Put the peeled tomatoes in a blender or food processor. Add the beetroot, chopped spring onion, piece of ginger or garlic, vinegar, oil and salt, along with a few drops of lemon.

3. 3

   Blend until smooth

   Blend at full power, drizzling in a little oil as you do so to help the mixture emulsify.

4. 4

   Chill the soup

   Place the gazpacho in the fridge and serve it once it is thoroughly cold.

5. 5

   Garnish and serve

   Spoon the gazpacho into a bowl. Add small cubes of feta in the centre and finish with chopped chives.

What is beetroot gazpacho?

Gazpacho is a chilled Spanish soup associated with Andalusia, traditionally made by blending vegetables and serving them cold. This version combines ripe tomatoes with cooked beetroot, giving the familiar fresh, tangy style a deeper colour and earthy sweetness.

Tomatoes provide juiciness, while beetroot brings body without needing to cook the soup. A little spring onion and ginger or garlic adds savoury sharpness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 6g protein, 15g carbs, 17g fat.

The tomatoes and beetroot provide most of the carbohydrates, while the olive oil is the main source of fat. The feta contributes protein as well as some fat; serve the soup with a source of protein or a slice of wholemeal bread for a more balanced meal.

Choosing the vegetables

Ripe tomatoes: plum tomatoes work well because they are fleshy and blend into a smooth base. Blanching them briefly makes the skins easier to remove.

Cooked beetroot: use plain cooked beetroot rather than a pickled variety, which could make the soup overly sharp. The recipe's small amount of spring onion adds flavour without overwhelming the vegetables.

Blending and emulsifying

High speed: blend the vegetables thoroughly so the soup has an even texture. If your blender is small, work in batches and combine them afterwards.

Oil: drizzle it in while blending, as directed, to help it emulsify into the vegetables. Add the water gradually within the stated range to reach a pourable consistency.

Adjusting the flavour

Acidity: sherry vinegar balances the sweetness of the tomato and beetroot. Start with a splash, then taste before adding more.

Aromatics: ginger gives a gentle warmth, while garlic makes the soup more savoury. Use one or the other, and keep the amount modest so the vegetables remain prominent.

Getting the texture right

Smooth finish: blend until no obvious pieces of spring onion or beetroot remain. For a finer result, pass the soup through a sieve after blending.

Thickness: use less water for a spoonable soup or more for a lighter, pourable consistency. Chilling can make the soup seem thicker, so check it again before serving.

Serving it cold

Chilling: the method gives no fixed chilling time, so allow enough time for the soup to become thoroughly cold. A chilled bowl can help it stay cool at the table.

Garnish: add the feta and chopped chives just before serving to keep their texture distinct. Crusty bread makes a simple accompaniment.

Recipe notes & tips

• Score just the skin of each tomato when making the cross so the flesh stays intact.
• Have a bowl of cold water ready to cool the blanched tomatoes before peeling if they are too hot to handle.
• Chop the spring onion before adding it so it blends more evenly.
• Add the water in stages and stop when the soup reaches your preferred consistency.
• Taste the soup after blending and adjust the salt or vinegar before chilling.
• Keep the feta and chives separate until serving for a fresher garnish.

Variations

• Use garlic: choose it instead of ginger for a more savoury finish.
• Add cucumber: blend in peeled cucumber for a fresher, lighter-tasting variation.
• Make it dairy-free: leave out the feta or use a plant-based alternative.
• Add herbs: scatter chopped parsley over the soup alongside the chives.
• Serve with croutons: add them just before eating for a crunchy contrast.

Common mistakes to avoid

• Skipping the peeling: tomato skins can leave the soup fibrous; blanch the tomatoes for 30 seconds first.
• Adding all the water at once: the soup may become too thin; pour it in gradually.
• Using too much ginger or garlic: it can dominate the vegetables; start with a small piece.
• Blending too briefly: uneven pieces affect the texture; continue until the soup is smooth.
• Serving it warm: the flavours and texture are intended to be enjoyed cold; chill it thoroughly.
• Adding the garnish too early: feta and chives can lose their freshness; put them on just before serving.

How to store

Store the gazpacho in a covered container in the fridge and use within 2 days. Stir it before serving; it is best served cold rather than reheated. Keep the feta and chives separate until serving.

Frequently asked questions