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.
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.
Ingredients
Equipment
Method
- 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.
