Beet the Heat with this Quick Andalusian Beet Gazpacho

This bright and colorful Andalusian Beet Gazpacho is a refreshingly cool soup, perfect for hot summer days.

And when it is hot outside, who wants to spend hours in a hot kitchen making a meal? This comes together in under 30 minutes with only a quick boil of the beets. Or skip that part and use canned beets.

The recipe comes courtesy of my little brother, Chef Michael, after I pestered him to share a recipe or two for the site. Traditionally, Gazpacho is made with tomatoes.

But, leave it to my brother to make it with beets instead. And despite not liking beets as a kid, I thought this was amazing! All of the other vegetables and spices come together perfectly.

Gazpacho couldn't be easier to make, just toss the ingredients in the food processor or blender and puree until it is smooth then chill before serving.

Ingredients for Beet Gazpacho

Head to the produce section and spice aisle and you will find all of the ingredients for this soup:

• beets
• cucumber
• red bell pepper
• yellow onion
• fresh garlic cloves
• French bread (or other soft bread)
• sherry vinegar (or white wine vinegar or rice vinegar or any other mild vinegar)
• spices: smoked paprika, chili powder, cayenne

If you don't have smoked paprika you can substitute mild paprika or take an extra minute or two and put the mild paprika in a small skillet on the stove and heat just until it begins to smoke.

Recipe

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Ingredients

 

• 3 beets (cut into halves or quarters if very large)
• 1 cucumber (peeled and seeded)
• 1 red pepper (seeded)
• ½ yellow onion
• 3 cloves garlic
• 2 teaspoons smoked paprika (see note)
• 2 teaspoons chili powder
• ½ teaspoon cayenne (more or less to taste)
• ½ cup french bread (torn into pieces)
• 1 tablespoon sherry vinegar
• ¼ cup olive oil

Instructions

 

• Boil beet quarters for about 7 minutes. Peel and chop into large pieces. Cut the cucumber, pepper and onions into large chunks. If desired, remove a few pieces of each and finely chop for garnish.
• Put in blender or food processor along with all ingredients except olive oil. Puree until smooth.
• Once ingredients are pureed, as the blender is still spinning, drizzle in olive oil slowly. Refrigerate and serve cold.

Notes

If you do not have smoked paprika you can quickly smoke it yourself by putting it in a small skillet and heating until it begins to smoke. Watch carefully!!! It will only take a few minutes and will burn very quickly..

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Until next time, happy eating!
~Audrey

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