BEET GAZPACHO RECIPE
Warm days are here again, but fear not! I will show you a recipe for beetroot soup, that will undoubtedly become one of your new favorite summer recipes - the beet gazpacho. If you compare it with other beet soup recipes, you will notice that what makes this soup shine is that it's a cold soup. It is a very easy recipe and you'll only need some basic ingredients to make it.
Provided by Paulina
Categories Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Wash the beets and bring them to a boil in a pot with enough water to cover them. Cook them for about 40 minutes or until they are soft (you can put a knife inside without using force)
- Let them cool for 1 hour in the refrigerator, or put them in a bowl with cold water and ice to make this process faster. Once cool, peel them and cut them into cubes. You can also cut them into cubes before boiling, this will save you some cooking time.
- While your beet is cooling, grab the other listed vegetables, wash and chop. You don't need to peel them as the processor will take care of that.
- Once all the ingredients are ready, put the vegetables, bread, oil, vinegar, and seasonings in the blender or processor, and blend for about 5 minutes until it reaches the desired consistency.
- Put your beet gazpacho in a bowl and put it in the fridge for at least 1 hour, if you don't have that much time you can put it in the freezer for 30 minutes or eat it at room temperature.
Nutrition Facts : Calories 153 calories, Carbohydrate 32 grams carbohydrates, Fat 0.7 grams fat, Fiber 9 grams fiber, Protein 6.2 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize 1, Sodium 889 grams sodium, Sugar 18 grams sugar
BEET GAZPACHO
Beet Gazpacho- a refreshing and delicious cold beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free.
Provided by Feasting at Home- Sylvia Fountaine
Categories Chilled Soup
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 60-90 minutes. Rinse with cold water.
- Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets (saving one) in a blender with 2 cups cold water, or cold veggie stock). Add half of the chopped onion (about ⅛ cup) , 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
- Prep the garnishes. Finely dice the remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!
Nutrition Facts : ServingSize with 1 teaspoon olive oil and a slice of avocado, Calories 108 calories, Sugar 9.3 g, Sodium 228.6 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 14.5 g, Fiber 4.1 g, Protein 2.4 g, Cholesterol 0 mg
CHILLED GAZPACHO
A cold soup! Garnish with sour cream and croutons.
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Combine cucumber, green bell pepper, and onion in a large bowl; stir in Italian dressing and basil. Add tomatoes and tomato juice and stir well. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 145.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 851.9 mg, Sugar 7.3 g
BEET AND TOMATO GAZPACHO
The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen's "The New Spanish Table." Mr. Garcia's soup also includes cherries, which I don't miss in this rendition. One roasted beet transforms a classic into a beautiful original.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer
Time 10m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 750 milligrams, Sugar 8 grams
BEET AND TOMATO GAZPACHO
By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added one chopped, unpeeled Granny Smith apple, which worked very well. Cooking time is chilling time.
Provided by zeldaz51
Categories Vegetable
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
- Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.
Nutrition Facts : Calories 114.8, Fat 7.2, SaturatedFat 1, Sodium 27.8, Carbohydrate 12.3, Fiber 3, Sugar 7.1, Protein 2.3
ROASTED GOLDEN BEETS
Golden beets are milder in flavor, and roasting them brings out their sweetness. Trust me, you'll turn beet haters into beet lovers, and my husband will confirm that! Serve warm or cold in a salad.
Provided by lutzflcat
Categories Beet Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
- Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
- Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
- Remove from the oven, put beets back into the bowl, and toss with lemon zest.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 11.2 g, Fat 7 g, Fiber 3.4 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 332.1 mg
CHILLED TOMATO GAZPACHO
Make and share this Chilled Tomato Gazpacho recipe from Food.com.
Provided by Gay Gilmore
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients in a large pot.
- Refrigerate til ready to serve.
Nutrition Facts : Calories 104.6, Fat 4.9, SaturatedFat 0.7, Sodium 444.5, Carbohydrate 15.2, Fiber 2.5, Sugar 9.6, Protein 2.9
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- To save yourself time, use pre-roasted beets like Love Beets. If you are roasting your own beets, preheat the oven to 400 degrees F. Scrub and trim each beet. Use your fingers to rub a small amount of olive oil over each one before wrapping each in a piece of aluminum foil. Place the wrapped beets directly on the center oven rack. Roast small beets for ~40 minutes, and large beets for ~60 minutes.
- To check if the beets are tender, use an oven mitt to remove one from the oven and open the foil to insert a fork into the beet. If it needs more time, put it back in the oven. If it's tender, remove all of the beets from the oven and open their foil packs. Let them cool enough for you to be able to touch them (slicing them in half helps). Remove their skins by gently rubbing your hands over them.
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