Easy Beetroot Gazpacho Recipe

Summer becomes even more enjoyable when accompanied by delicious and refreshing dishes. Andalusian cold soups offer a fantastic way to cool down, with beetroot gazpacho being a standout option. Preparing this recipe is incredibly simple, and you can even store the gazpacho for a longer amount of time, so keep scrolling and learn everything you need to know.

📝 Ingredients

• 4 beetroots
• 2 tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 small red onion
• 2 garlic cloves
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Other optional toppings: crumbled feta cheese, chopped almonds, or diced avocado

👨‍🍳 Instructions

1. 1Trim the beetroot stems, leaving about an inch...: Trim the beetroot stems, leaving about an inch attached. Rinse the beetroots under cold water to remove any dirt.
2. 2Place the beetroots in a large pot and...: Place the beetroots in a large pot and cover them with water. Bring the water to a boil over high heat.
3. 3Reduce the heat to medium-low and let the...: Reduce the heat to medium-low and let the beetroots simmer for about 30-40 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the beetroots.
4. 4Remove the pot from the heat and carefully...: Remove the pot from the heat and carefully drain the hot water. Run cold water over the beetroots or place them in an ice bath to cool them down.
5. 5In the meantime, clean, peel and chop the...: In the meantime, clean, peel and chop the onion, cucumber, and tomatoes.
6. 6Peel the garlic cloves. Wash, peel, chop, and...: Peel the garlic cloves. Wash, peel, chop, and remove the seeds from the bell pepper.
7. 7Once the beetroots are cool enough to handle,...: Once the beetroots are cool enough to handle, use your hands or a peeler to remove the skin. Cut off the stems and roots, and then chop the beetroots into chunks.
8. 8In a blender or food processor, combine the...: In a blender or food processor, combine the beetroots, tomatoes, cucumber, red bell pepper, red onion, and garlic. Blend until smooth.
9. 9Add the olive oil, sherry vinegar, lemon juice,...: Add the olive oil, sherry vinegar, lemon juice, ground cumin, salt, and pepper to the blender. Blend again until well combined and the gazpacho reaches your desired consistency. You can add a little water if you prefer a thinner consistency.
10. 10Taste the gazpacho and adjust the seasoning if...: Taste the gazpacho and adjust the seasoning if needed, adding more salt, pepper, or vinegar according to your preference.
11. 11Transfer the Andalusian gazpacho to a large bowl...: Transfer the Andalusian gazpacho to a large bowl or container and refrigerate for at least 2 hours, or until chilled.
12. 12Before serving, give the beet gazpacho a good...: Before serving, give the beet gazpacho a good stir. If desired, you can strain the gazpacho through a fine-mesh sieve for a smoother texture.
13. 13Divide the vegan beet gazpacho into six small...: Divide the vegan beet gazpacho into six small bowls or deep plates. You can garnish each portion with fresh cilantro or parsley leaves.
14. 14Serve the beetroot gazpacho chilled. You can top...: Serve the beetroot gazpacho chilled. You can top it with crumbled feta cheese, chopped almonds, or diced avocado.