Name: Beet Gazpacho
Cook time: 5400 s
Total time: 5400 s
Yield: 5-6 cups
Ingredients: For the gazpacho:; 4 vine tomatoes, roughly cut; 3 Persian cucumbers, peeled and roughly cut; 3 beets; 1/2 red bell pepper, roughly cut; 1/4 red onion, roughly cut; 1 garlic clove, roughly cut; 1 sourdough slice, crust removed; 1/4 bunch of dill; 2 tbsp sherry vinegar; 2 tbsp extra virgin olive oil; 1 tsp black pepper; Salt; For plating:; Sour cream; 1/2 cucumber, peeled and diced; 1/4 tsp dill; Extra virgin olive oil; Salt

BENGINGI

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Beet Gazpacho

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1 h 30 min

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The tomato season has finally arrived! As a disclaimer, tomatoes are my absolute favorite produce of all time. I adore roasting them, adding them to stews, grilling them, keeping them fresh in salads, grating them into dips, or incorporating them into a refreshing cold soup, better known as gazpacho. Recently, my wife made a delightful tweak to our gazpacho recipe at an event a couple of weeks ago. She added a few pieces of roasted beets, which imparted a richer flavor and an absolutely stunning color to the dish. Typically, gazpacho turns a pale red after blending, but the beets transformed it into one of the most beautiful hues I've ever seen for this soup. We served it in a lovely glass, topped with a dollop of sour cream, accompanied by a quick salad of cucumber and dill, a drizzle of olive oil, and a sprinkle of sea salt. Wow, what a fantastic way to kick off the tomato season and cool down during this sweltering summer!

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Ingredients

For the gazpacho:

4 vine tomatoes, roughly cut

3 Persian cucumbers, peeled and roughly cut

3 beets

½ red bell pepper, roughly cut

¼ red onion, roughly cut

1 garlic clove, roughly cut

1 sourdough slice, crust removed

¼ bunch of dill

2 tbsp sherry vinegar

2 tbsp extra virgin olive oil

1 tsp black pepper

Salt

For plating:

Sour cream

½ cucumber, peeled and diced

¼ tsp dill

Extra virgin olive oil

Salt

Directions

Step 1

First, cut the beets in quarters, mix with 1 tbsp olive oil and bake for 45-60 min in a preheated oven to 350F or 170C.

3 beets

1 extra virgin olive oil

Step 2

In the meantime, prepare the gazpacho base:

Step 3

Add all the ingredients in a bowl, mix well, and let the salad marinate until the beets got soften and cooled to room temperature.

4 vine tomatoes, roughly cut

3 Persian cucumbers, peeled and roughly cut

½ red bell pepper, roughly cut

¼ red onion, roughly cut

1 garlic clove, roughly cut

1 sourdough slice, crust removed

¼ bunch of dill

2 tbsp sherry vinegar

1 tsp black pepper

Salt

1 extra virgin olive oil

Step 4

After cooled, peel the skin off of the beets.

Step 5

Add the salad and the peeled beets in a blender. Blend until smooth, about 3 min.

Step 6

Transfer the gazpacho through a sieve to get an even smoother texture.

Step 7

Place gazpacho in the fridge until fully chilled, or plate right away with a couple of ice cubes.

Step 8

Top with a dollop of sour cream, cucumbers, dill, salt and drizzle olive oil on top!

Sour cream

½ cucumber, peeled and diced

¼ tsp dill

Extra virgin olive oil

Salt

Step 9

YASSS!

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