Tomato Roasted Beet Gazpacho Recipes

TOMATO & ROASTED BEET GAZPACHO

Steps:

• To start, preheat your oven to 400 degrees and begin prepping the beets, shallots, and fennel for roasting.
• Scrub the beets, and trim the leaves. Wrap each large bulb in a square of aluminum foil coating generously with olive oil, salt, and pepper. If the beets are on the smaller side, you can fit 2-3 bulbs per foil packet.
• Repeat until all beets are seasoned and wrapped and place on a baking sheet. Drizzle the fennel bulb and shallots in olive oil as well and season with salt & pepper.
• Put everything on the baking sheet sheet and bake at 400 for 45-55 minutes or until the vegetables are caramelized and tender. Flip the shallots and fennel half way through the roasting process otherwise one side could burn.
• Let the beets cool before peeling them and prep the rest of the ingredients while you wait. Once cooled, the unwrap the beets from the foil and rub off their skin.
• Place everything except the olive oil in a large blender - you should have the chopped beets, halved cherry tomatoes, roasted fennel, roasted shallots, sherry, vegetable broth, and lemon juice.
• Purée the vegetables, sherry, broth, and lemon juice on low speed for 20-30 seconds. Scrape down the side and purée again on low for 20-30 seconds.
• Finally, over medium speed drizzle in 1/4 cup of olive oil into the beet gazpacho, similar to how you would emulsify salad dressing. Blend on high for 30 seconds longer, and taste for any additional seasoning needs.
• Chill the soup for at least 2-3 hours so it's very cold. Once chilled, spoon the gazpacho into individual serving bowls and give each one a healthy drizzle of olive oil and squeeze of lemon juice.
• Garnish each bowl with English cucumber, halved cherry tomatoes, any leftover roasted beets, and a generous helping of herbs (green onions, fennel fronds, dill fronds, basil).
• Leave a plate of extra garnishes out so people can anything they like while they're eating the gazpacho. Serve very cold!

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.

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.