Gazpacho Red Beet Soup Recipes

BEET GAZPACHO

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!

BEET GAZPACHO RECIPE

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.

SEEGER'S GAZPACHO WITH BEET TERRINE

Steps:

• Juice all gazpacho ingredients through a juicer.
• For the mayonnaise: Blend the egg yolks and olive oil in a blender. Season with lemon juice, salt and cayenne pepper. Combine the gazpacho with the mayonnaise.
• For the terrine: Roast beets in the oven at 400 degrees wrapped in aluminum foil with salt, pepper and cumin seed for approximately one hour until cooked. Peel beets. Slice into 1/2-inch thick slices and layer in a one liter terrine. In between beet layers, add beef consomme that has been mixed with shallots, chives, salt and pepper. Cover with plastic and place in refrigerator for at least 4 hours.
• For the assembly: Pour the gazpacho into a bowl and place a 1-inch thick slice of the terrine on top of the soup.

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

BEET AND TOMATO GAZPACHO

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.

GAZPACHO III

Steps:

• Blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel. Immediately remove them from the hot water and plunge them in ice water to stop them from cooking. Peel, core and dice the tomatoes into 1/2 inch pieces.
• In a large pot, combine the oil and vinegar and whisk together well. Pour in the tomato juice, garlic, salt and ground black pepper and whisk well again.
• Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly. Cover and refrigerate overnight.

GAZPACHO

Steps:

• Cut half the onion, 2 of the cucumbers, 3/4 of the bell pepper and the jalapeño into 1-inch pieces. Place in the bowl of a food processor or blender jar. Add Sungold tomatoes, garlic, olive oil and 2 teaspoons kosher salt or 1 teaspoon fine sea salt. Blend at high speed until completely smooth. (If necessary, blend in batches, then stir together.)
• Place a fine-mesh sieve over a large bowl, and strain soup, using a spatula to help press the liquid through; discard the solids.
• Finely dice remaining onion, cucumber and pepper, and add to soup; stir in vinegar. If desired, add water 1 tablespoon at a time to thin out the soup. Taste, and adjust salt and vinegar as needed. Cover, and chill soup for 45 minutes. (Chill 6 soup bowls now too.)
• Make the basil oil: Finely chop the basil leaves. Place in a small bowl, and cover with the olive oil. Add the halved cherry tomatoes and a generous pinch of salt. Toss to combine, then taste and adjust salt. Set aside.
• Make the croutons: Line a plate with paper towels. Set a 10-inch cast-iron pan over medium heat. When the pan is hot, add the olive oil and 1 bread cube. When the cube starts to sizzle, add the remaining cubes, and stir gently to coat evenly in oil. Reduce heat to medium low, and cook for 12 to 15 minutes, stirring regularly, until croutons are golden-brown and crisp. Use a slotted spoon to remove croutons to the plate to drain, and season lightly with salt.
• To assemble, ladle soup into chilled bowls. Garnish with basil oil and croutons. Serve immediately.

GAZPACHO RED BEET SOUP

Steps:

• 1. Chop onion, fennel, leek and garlic. Let sit for 5 minutes. 2. Peel and dice red beets. Set aside. 3. Chop celery and parsley. Set aside. 4. In a small frying pan, add olive oil and lightly fry onions, fennel and garlic with beets at low heat for 2-3 minutes. This will give the onions and garlic a milder flavor and also lightly soften the beets for blending. 5. Chop tomatoes, add to a blender with coconut cream and blend (or a mixing bowl, using a hand blender). 6. Add all remaining ingredients (except avocados) and blend together with tomatoes. 7. Transport blended ingredients to a large bowl. 8. Stir for about 1-2 minutes. Then add spices (add olive oil if you did not fry onions and garlic). Stir well for another minute or so. 9. Let soup sit for at least 10-15 minutes. You can use this time to prep the rest of your dinner. 10. Once soup has 'marinated', pour evenly into bowls. 11. Peel avocado and cut in slices or pieces. 12. Add avocado to bowls (distribute evenly). 13. Serve and enjoy!