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 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 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
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
GAZPACHO
All gazpacho is good, but starting with the sweetest, most flavorful tomatoes you can find will make this one great. As you blend and strain the soup, taste it constantly, adjusting the salt and vinegar incrementally. Inch by inch, push the flavors to the edge: the soup should taste seasoned but not salty, tangy but not sour. While it chills, make the croutons and basil oil, which will give the smooth soup delightful contrasts in both texture and color.
Provided by Samin Nosrat
Categories soups and stews
Time 45m
Yield 6 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 42 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 846 milligrams, Sugar 8 grams, TransFat 0 grams
RED PESTO GAZPACHO
Pine nuts and basil give this quick gazpacho the flavor of red pesto.
Provided by KASM75
Categories Gazpacho
Time 2h15m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the tomatoes with juice, pine nuts, basil, garlic, parsley, olive oil, and salt in a blender; puree until smooth. Chill at least 2 hours before serving.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 15.4 g, Fat 11.1 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 1.7 g, Sodium 748.7 mg, Sugar 5.6 g
GAZPACHO
Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.
Provided by Kara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 2h20m
Yield 10
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 9.2 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.6 g, Sodium 304.8 mg, Sugar 5.8 g
THE BEST GAZPACHO
Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
- Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
- Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.
RED AND WHITE GAZPACHO
This refreshing chilled soup is based on a Spanish classic; white gazpacho, also known as Ajo Blanco. I used watermelon and apple in this recipe because I wanted to have a little fun with color and texture, and these two fruits eat well without turning the soup overly sweet. This gazpacho comes to play with sweet, sour and salty notes. Some gazpacho has bread blended into it, but this one is lighter, made with puréed almonds, and it is gluten free. I also garnished with fennel fronds, which really make it special.
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
- Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.
REFRESHING GAZPACHO
When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. -Amy Gurganus, Plymouth, North Carolina
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados.
Nutrition Facts : Calories 111 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
MY POLISH FAMILY'S RED BEET SOUP
This is the red beet soup that I grew up eating. I make it for my family now, my mother still makes it, her mother made it, and probably her mother made it too. So very rich and good. This is comfort food for me, especially when I am homesick.
Provided by SLColman
Categories Polish
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place beef short ribs, salt and pepper in a stock pot.
- Cover with water (at least 3 quarts) and bring to a boil.
- Let simmer until the meat falls off the bone.
- Skim off any "scum" and visible fat.
- Add cubed red beets, ensuring that there is enough liquid to cover them.
- Bring back to the boil.
- Simmer until red beets are tender.
- Take out about 3 cups of the soup mixture including red beets but excluding meat, and place in blender. Blend until mostly smooth.
- Add the blended mixture back to the pot.
- Add cubed potatoes and simmer until tender.
- Add half and half, and sour cream.
- Mix well.
- Be certain to not let the soup come to a boil once the dairy products have been added.
- Check for seasoning. Adjust with salt and pepper as necessary.
- Serve and enjoy.
Nutrition Facts : Calories 837.6, Fat 67.3, SaturatedFat 34.1, Cholesterol 156.2, Sodium 206, Carbohydrate 34.1, Fiber 4.6, Sugar 6.7, Protein 25.2
GINGER LEMONGRASS BEET GAZPACHO
This is a great way to use up beets. I developed this soup for a client of mine, and topped it with grilled shrimp.
Provided by Sharon Shiner
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, heat oil over medium-high heat.
- Add the onions, carrots, celery, garlic, lemon grass, ginger, salt, pepper and coriander to the Dutch oven. Cook, stirring frequently, for 7-8 minutes.
- Add beets and vegetable or chicken broth to Dutch oven; bring to a boil and then reduce heat and simmer, uncovered until beets are tender, 15-20 minutes, stirring occasionally.
- Allow soup to cool, then process in a food processor, or with an immersion stick blender until smooth.
- Stir in cilantro and lime zest and juice; check for seasonings and add salt and pepper as necessary.
Nutrition Facts : Calories 28.5, Fat 1.6, SaturatedFat 0.1, Sodium 207.7, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.4
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!
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Ratings 2Category SoupCuisine American, SpanishTotal Time 1 hr 5 mins
- 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.
- Add the roasted beets, peeled and roughly chopped cucumber, onion, tomato, and bell pepper to a large, high-powered blender. Pour in the water, and add the salt, pepper, vinegar, and olive oil. Blend until smooth, about 60 seconds. Taste seasonings and adjust as desired.
- Chill in the fridge for at least 2 hours before serving. Taste and season with more salt and pepper as desired. Garnish with a dash of red wine vinegar and olive oil, and some fresh herbs and seeds.
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