This bright and colorful Andalusian Beet Gazpacho is a refreshingly cool soup, perfect for hot summer days.
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.
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Andalusian Beet Gazpacho
- 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
- 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.
Until next time, happy eating!
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