Nutritious Beet Gazpacho from Spain

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 this is a cold soup. The beet gazpacho is an easy recipe and you’ll only need some basic ingredients to make it.

Here I will show you how to make beet soup, some information about the history of Spanish soup recipe, and the different modifications you can make.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts:

• Zucchini gazpacho
• Cold cauliflower soup
• Bloody Mary gazpacho

Background of the Dish

Nowadays it’s common to prepare fruits or vegetables “smoothies”, and even when they go out of style, they always make their triumphant return during the summer.

It may surprise you but these smoothies have a common ancestor, gazpacho. This dish was made with tomato as the main vegetable and cucumber and peppers as secondary ones. 

Now there are hundreds of versions with different ingredients, and it is so popular that there is even the national gazpacho day.

One of these variants is red beet soup, also known as beetroot gazpacho. The one thing that makes this cold soup stand out is the beet and not the tomato as in other gazpachos.

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Things You’ll Need for Beet Gazpacho

To make this beet soup recipe you just need a few basic ingredients such as beet, tomatoes, and other vegetables.

You will need a blender or food processor to prepare the gazpacho.

If this is your first time making gazpacho, then welcome to the world of easy cold soup recipes, where you don’t need any cooking skills, fancy ingredients, or much time.

Ingredients

• 2 3/4 cups (500 g) beet
• 3 tomatoes
• 1 garlic clove
• 1 cucumber
• 1 green pepper
• 1/2 onion
• 1 slice stale bread
• 1 teaspoon of white vinegar
• 5 tablespoons (50 ml)olive oil
• Salt and pepper to taste

How to Make Beet Gazpacho – Step by Step Guide

1. To start with this beet soup recipe, you will have to cook the beets. Don’t worry! This is pretty easy, just grab a large pot, fill it with enough water to cover the beets, and cook them for 40 minutes at medium heat or until tender.

2. After that 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 time since they’ll cook faster. 

3. In the meantime grab the vegetables listed, wash and chop them. You don’t have to peel them because the processor will take care of that, but make sure that they’re completely clean so you don’t get any dirt in your beet soup.

4. When all of your ingredients are ready, it is assembly time! 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.

5. Put your cold beet soup 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.

Substitution of Ingredients

Any type of gazpacho is an ideal meal for those who are not fans of cooking or who do not always have many ingredients at home, since there are hundreds of changes you can make.

The base ingredients are some type of vegetable, oil, vinegar, and seasonings, the rest can be replaced.

Don’t worry if you don’t have bread. You can replace it with another ingredient that adds creaminess to the recipe, such as 2 tablespoons of cream cheese.

As for peppers, onion, and garlic, you can replace them with any type of pepper or flavoring herb, or even eliminate them from the recipe.

If you liked this recipe, I recommend you try other easy but delicious recipes, such as gazpacho with shrimp, Spanish gazpacho with canned tomatoes, and Spanish cucumber avocado gazpacho.

Go on and try the healthy carrot gazpacho recipe that’s a great way to cold down during the summer months.

Tips on Serving Beet Gazpacho

Spanish gazpacho is a lifesaving recipe since you can make it in a matter of minutes and you will have a restaurant-quality lunch or dinner.

This is the best gazpacho, so it goes well just by itself, but if you’re wondering what to serve with gazpacho, then keep reading because here I’ll give you some tips. 

Different accompaniments go well with the gazpacho ingredients, such as sourdough bread croutons.

You can even serve it with tapas and have an authentic Andalusian meal.

If you want to serve a gazpacho without any meat, you should try out our Spanish vegan gazpacho recipe which is just as delicious as any other gazpacho recipe. 

How to Store Beet Gazpacho

The same way that it happens with other cold soup recipes, this one already calls for some time in the fridge to get chilled, which immediately lets you know that it can be stored there.

I recommend you store it in a covered bowl because otherwise, it might catch some of the other fridge smells. It can last up to 5 days in the fridge.

Now the million-dollar question is; can you freeze gazpacho? Thankfully the answer is yes!

If you want to freeze this Spanish soup just put the beet gazpacho in a covered container and freeze it for up to 30 days.

When you’re ready to eat it, let it unfreeze overnight in the fridge, then run it through a blender so everything gets together again.

Recipe Card: Beet Gazpacho Recipe from Spain

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