| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 210 | 15g | 2g | 20g |
| sugars | fibre | protein | salt |
| 12g | 5g | 5g | 0.8g |
Why I Love Spanish Beet Gazpacho
I’ve always found so much joy in preparing and sharing recipes from my home in the heartland. One such recipe that I’ve grown to love and cherish is the wonderfully vibrant Beet Gazpacho. From the deep ruby color to the refreshing burst of flavor, this Spanish dish is one that I find spans the landscape of taste, from the sunny coast of Spain to the wholesome kitchens of Nebraska.
Beet Gazpacho: An Invitation to Authentic Freshness
A true embodiment of farm-to-table freshness, Beet Gazpacho relies on basic but flavorful ingredients, singing a beautiful chorus of natural goodness. Each ingredient fires in symphony to create a melody of taste, texture, and color. Borrowing from the heartland tradition of slow, thoughtful cooking, Beet Gazpacho has become a regular fixture at my family gatherings.
Now, gazpacho might not be the most common item on a Midwestern menu, but sometimes the beauty of food is in the exploration of unfamiliar cuisines. And this is where I’ve found a connection with Chef José Andrés, a Spanish chef who inspires me with his passion for bringing Spanish cuisine to the world.
A Symphony of Flavors
The Beet Gazpacho is a beautiful confluence of sweet raw beets, crunchy cucumber, tangy red bell peppers, garlic cloves that provide a hint of warmth, and a splash of red wine vinegar for that modest tartness, all brought together with a generous drizzle of olive oil. Paired with a slice of rustic bread, it’s a meal that satiates, refreshes, and invigorates.
This dish bears a kinship with other hearty vegetable-based soups such as minestrone or borsch, and would pair beautifully with a spinach and goat cheese salad or a simple grilled cheese sandwich.
Whether you’re yearning for a taste of summer in the depths of winter, or looking for a refreshing meal on a hot day, Beet Gazpacho is a recipe that resonates with all seasons, all palates, and of course, all heartlands.
What You’ll Need
- 4 cups raw beets, peeled and chopped
- 1 cucumber, peeled and chopped
- 2 red bell peppers, chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 4 cups vegetable broth
- 1/2 cup olive oil
- Salt to taste
- Pepper to taste
- 6 slices of rustic bread, for serving
- 2 tablespoons chives, chopped (optional for garnish)
Method
Step One
Begin by preparing your ingredients. Peel and chop the 4 cups of raw beets and the cucumber. Also, chop the 2 red bell peppers and mince the 3 cloves of garlic.
Step Two
Once your ingredients are prepared, you will need to add them to a large soup pot. This will include the chopped beets, cucumber, red bell peppers, minced garlic, 1/4 cup of red wine vinegar, 1 tablespoon of lemon juice, and 4 cups of vegetable broth.
Step Three
Next, over medium heat, bring the mixture to a simmer. Allow it to simmer for about 20 minutes, or until the vegetables are soft.
Step Four
After the vegetables are soft, turn off the heat and allow the soup to cool. Once cooled, add the soup to a blender and blend until smooth.
Step Five
While the soup is blending, slowly add in the 1/2 cup of olive oil. This will help to emulsify the soup and give it a smooth texture. Continue to blend until all the oil is incorporated into the soup.
Step Six
Next, season the soup to taste with salt and pepper. You can add as much or as little as you prefer, but start with a small amount and add more as needed.
Step Seven
Once the soup has been seasoned to your liking, pour it into bowls for serving. Garnish each bowl with a slice of rustic bread and, if desired, a sprinkling of chopped chives.
Step Eight
The Beet Gazpacho is now ready to be enjoyed. Serve immediately for the best flavor and texture. Enjoy!
