Beetroot Gazpacho Soup Recipe
This Beetroot Gazpacho Soup Recipe offers a refreshing twist on the classic gazpacho, replacing the traditional tomatoes with earthy, sweet beets. Gazpacho is a popular Spanish-style cold soup that’s perfect for warm days, and this beetroot variation enhances the flavor profile with vibrant colors and rich, slightly sweet undertones from the beets. Paired with crunchy croutons and fresh coriander, this soup makes a beautiful appetizer that can also be enjoyed as a light, healthy meal. For an added touch, serve alongside Zoodles in Creamy Basil Pesto for a complete light dinner that’s both satisfying and nourishing.
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 2-3
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroots | 2, peeled and diced |
| Cucumber | 1, peeled and chopped |
| Tomato | 1, roughly chopped |
| Extra Virgin Olive Oil | 4 teaspoons |
| Water | 150 ml |
| Milk | 1/4 cup |
| Salt | To taste |
| Pepper | To taste |
| For garnish: | |
| Fried Bread Cubes (Croutons) | As required |
| Coriander (Dhania) Leaves | As required |
Instructions
-
Roast the Beetroots:
- Preheat the oven to 220°C (428°F).
- In a bowl, toss the peeled and diced beetroots with a pinch of salt, a drizzle of olive oil, and some garlic if desired.
- Spread the beetroots onto a baking tray, ensuring they are evenly placed. Loosely cover the tray with foil to retain moisture.
- Roast the beetroots in the oven for about 20 minutes or until they are tender and easily pierced with a fork. Once done, remove them from the oven and let them cool completely.
-
-
Prepare the Soup:
- After the beetroots have cooled, place them in a blender along with cucumber, tomato, and olive oil.
- Add the water and milk to the blender. Blend everything together until you achieve a smooth and creamy consistency.
- Check the seasoning and adjust the salt and pepper to taste. If the soup is too thick, add more water or milk to reach your desired consistency.
-
Serve the Soup:
- Transfer the Beetroot Gazpacho Soup into bowls. Serve it cold, topped with croutons for a bit of crunch and a sprinkle of fresh coriander leaves for color and flavor.
Tips:
- Warm Version: While traditionally served cold, this soup is just as delicious when warmed. For a cozy winter twist, gently heat the soup on the stove before serving.
- Customization: Add a dash of lemon juice for added zing or a splash of cream to make the soup richer if desired.
This Beetroot Gazpacho Soup is not only visually stunning but also a perfect way to enjoy a light, healthy, and tasty appetizer. Paired with the zesty Zoodles in Creamy Basil Pesto, you have a meal that is both delicious and nutritious.
