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    Home » Our latest posts » Soups and Stews

    Beet the Heat with this Quick Andalusian Beet Gazpacho

    May 13, 2010 Filed Under: Soups and Stews

    Jump to Recipe Print Recipe

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

    bowl of beet gazpacho

    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.

    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. But, this one does require the extra step of precooking the beets.

    If beets aren't your thing, maybe you'd like one of my other Gazpacho recipes.

    watermelon soup with goat cheese crumbles

    [click_to_tweet tweet="Beet the heat this summer with this bright and healthy Andalusian Beet Gazpacho recipe. #gazpachorecipe #beetrecipe #coldsoup" quote="Beet the heat this summer with this bright and healthy Andalusian Beet Gazpacho recipe." theme="style2"]

    Andalusian Beet Gazpacho

    bowl of beet gazpacho
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    Ingredients
     

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

    Instructions
     

    • Boil beets 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..

    Until next time, happy eating!
    ~Audrey

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