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

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. 
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Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Chill Time In The Fridge 4 hours
Total Time 5 hours 50 minutes
Servings: 6
Course: Soups
Cuisine: American
Calories: 85
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. Set an oven rack to the middle position and preheat the oven to 450° F.
  2. 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).
  3. 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.
  4. Remove the beets from the oven, open the foil, and allow beets to cool completely, about 30 minutes.
  5. When cooled, cut the beets into quarters.
  6. 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.
  7. 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.
  8. Serve chilled. I garnished my Beet Gazpacho with fresh dill, Greek yogurt, and pickled golden beet matchsticks.