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
• A few dropslemon juice
• To decoratefeta cheese
• To decoratechives

Instructions

1. 1

   Blanch the tomatoes

   Make a small X at the tip of each tomato and place them in boiling water for 30 seconds. The skins should then peel away easily.

2. 2

   Add the ingredients

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

3. 3

   Blend until smooth

   Blend at full power, pouring in a little olive oil as you blend to help the mixture emulsify.

4. 4

   Chill the soup

   Put the gazpacho in the fridge and serve it well chilled.

5. 5

   Garnish and serve

   Ladle the gazpacho into bowls, add a few small cubes of feta in the centre and finish with chopped chives.

What is beetroot gazpacho?

Gazpacho is a chilled Spanish soup, commonly associated with Andalusia, made by blending vegetables into a refreshing, savoury mixture. This version pairs ripe tomatoes with cooked beetroot for a deeper colour and earthy sweetness.

The tomato keeps the flavour bright, while sherry vinegar adds tang and olive oil gives the blended soup a rounder texture. Feta and chives provide a salty, fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 5g protein, 15g carbs, 10g fat.

The tomatoes and beetroot provide most of the carbohydrates, while the olive oil contributes much of the fat. Feta adds protein and some additional fat; serve the soup with a piece of bread or a simple salad to make a more rounded plate.

Choosing the vegetables

Ripe tomatoes: plum tomatoes are fleshy and suit a smooth blended soup. Blanching them first makes their skins easier to remove.

Cooked beetroot: use beetroot that is already cooked, so it can go straight into the blender. Its earthy flavour is balanced by the tomatoes and vinegar.

Blending for a smooth texture

Blend thoroughly at full power, as directed, so the tomato and beetroot combine into an even soup. Add the olive oil gradually while blending to help it emulsify into the mixture.

Water: the recipe gives a range of 100–150 ml. Start at the lower end if you prefer a thicker soup, then add more within that range to loosen it.

Balancing the flavour

A splash of sherry vinegar brings acidity to the sweet, earthy vegetables, while salt helps bring their flavours into focus. Ginger gives a warm note; garlic makes the soup more savoury.

The method also calls for a few drops of lemon juice. Add the feta and chives at the end so their distinct salty and herbal flavours remain clear.

Chilling and serving

This soup is served well chilled, so allow time for it to cool in the fridge before serving. The stated total time is 15 minutes, but chilling time is not specified.

Serve in bowls with diced feta in the centre and chopped chives on top. The salty garnish contrasts nicely with the smooth, vegetable-based soup.

What to serve alongside

For a light meal, serve the gazpacho with bread or toast. The bread gives you something substantial to eat alongside the chilled soup.

For a fuller spread, pair it with a simple salad or other small Spanish-style dishes, keeping the gazpacho as the cool, refreshing part of the meal.

Recipe notes & tips

• Make a shallow X at the tip of each tomato to help the skins loosen during blanching.
• Keep the tomatoes in boiling water for 30 seconds, as specified, before peeling them.
• Chop the spring onion before adding it to the blender so it blends evenly.
• Add the olive oil gradually while blending to help the soup emulsify.
• Adjust the consistency with water within the recipe’s 100–150 ml range.
• Chop the chives just before serving for a fresh garnish.

Variations

• Choose ginger: use it for a warm, aromatic note in place of garlic.
• Choose garlic: use it instead of ginger for a more savoury flavour.
• Adjust the water: use the lower amount for a thicker soup, or more for a looser texture.
• Change the garnish: leave out the feta for a dairy-free bowl, or add extra chives.
• Add bread: serve with toast or crusty bread to make the meal more substantial.

Common mistakes to avoid

• Skipping the blanch: the tomato skins may remain in the soup; blanch for 30 seconds and peel them first.
• Leaving the tomatoes unpeeled: skins can affect the smooth texture; remove them after blanching.
• Adding all the water at once: the soup may turn out thinner than you want; begin with 100 ml and add more as needed.
• Pouring in the oil too quickly: it may not emulsify as evenly; add it gradually while blending.
• Serving it warm: the soup is intended to be well chilled; refrigerate it before serving.
• Adding garnish to the blender: feta and chives are for the finish; add them to each bowl just before serving.

How to store

Keep the gazpacho covered in the fridge and serve it chilled. The recipe does not specify a storage period; use promptly and add the feta and chives when serving. It is not intended to be reheated.

Frequently asked questions