Two bowls of vibrant purple beetroot gazpacho; topped with a zigzag design of sour cream, julienned pickled golden beets, and fresh dill.
Appetizers, Soups, Vegetarian

Beetroot Gazpacho

This Beetroot Gazpacho is refreshing, healthy and perfect for hot summer days! I picture this served in chilled shot glasses as a palate cleanser or appetizer at a dinner party, or a light lunch on those days when it’s just too hot to cook. 

Colorful beetroot gazpacho with Greek yogurt, pickled golden beets, or fresh dill.
I love the vibrant color of this purple beetroot gazpacho.
A bowl of Beetroot Gazpacho, garnished with Greek yogurt, pickled golden beets, and fresh dill.
Garnishing with pickled golden beets gives the gazpacho a little extra zing!
Two bowls of vibrant purple beetroot gazpacho; topped with a zigzag design of sour cream, julienned pickled golden beets, and fresh dill.

Beetroot Gazpacho

Sacha Hirschfeld
This Beetroot Gazpacho is refreshing, healthy and perfect for hot summer days! I picture this served in chilled shot glasses as a palate cleanser or appetizer at a dinner party, or a light lunch on those days when it's just too hot to cook. 
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Chill Time In The Fridge 4 hours
Total Time 5 hours 50 minutes
Course Soups
Cuisine American
Servings 6
Calories 85 kcal

Equipment

  • 1 baking sheet
  • tinfoil
  • blender
  • 1 wooden spoon
  • 1 large bowl with a tight fitting lid
  • 1 soup ladle

Ingredients
  

  • 1 lb beets scrubbed and trimmed; I used 3 tennis ball-sized beets
  • 1 tbsp extra-virgin olive oil
  • kosher salt
  • ½ English cucumber halved lengthwise, seeds scraped out using a spoon, roughly chopped
  • 1 cup dill pickles grated and divided in 2
  • 8 radishes trimmed and roughly chopped
  • 1 cup whole milk Greek yogurt
  • 1 tbsp sherry vinegar may sub red wine vinegar
  • 1 tbsp dill pickle juice
  • 1 garlic clove minced
  • ½ cup fresh dill rough chop
  • ¼ cup fresh chives rough chop
  • ½ cup vegetable stock or water
  • freshly ground pepper

Instructions
 

  • Set an oven rack to the middle position and preheat the oven to 450° F.
  • Place the quartered beets in a foil basket, drizzle with olive oil, and sprinkle a pinch of salt overtop. Fold the foil over the beets and place in the oven. Roast for 45-60 minutes (cooking times will vary depending on the size of beet).
  • Meanwhile, place the chopped cucumber in a clean kitchen towel or cheesecloth and sprinkle with a bit of salt. Twist the cloth around the salted cucumbers and place in a strainer set inside a bowl. Let the moisture release from the cucumber while the beets cook. Occasionally wring the cloth to help speed up the process.
  • Remove the beets from the oven, open the foil, and allow beets to cool completely, about 30 minutes.
  • When cooled, cut the beets into quarters.
  • Place the beets in a food processor or blender with the Greek yogurt, sherry vinegar, pickle juice, veggie stock, radishes, cucumber, half the pickles, garlic, dill, chives, and freshly ground pepper; blend until smooth and creamy. Taste; adjust seasoning, if needed.
  • Transfer to a large glass bowl and mix in the remaining grated pickles. Cover with a tight fitting lid and place in the fridge to chill for at least 4 hours.
  • Serve chilled. I garnished my Beet Gazpacho with fresh dill, Greek yogurt, and pickled golden beet matchsticks.
Keyword Cold Soup, Hot Weather Recipe, Make Ahead Recipe, Summer, Vegan Adaptable, Vegetarian

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Recipe Rating