Best Beetroot Gazpacho Recipe from Spain

Summer becomes even more enjoyable when accompanied by delicious and refreshing dishes. 

Andalusian cold soups offer a fantastic way to cool down, with beetroot gazpacho being a standout option.

Preparing this Spanish soup recipe is incredibly simple, and you can even store the gazpacho for a longer amount of time, so keep scrolling and learn everything you need to know.

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

• Carrot gazpacho

• Watermelon gazpacho

• Bloody Mary gazpacho

Background of the Dish

The gazpacho is a traditional Spanish soup that was created in the 1600s, and at that time it was only made with tomatoes, onions, and stale bread.

As time went by, people tried new ingredients to switch things up on the classic recipe, and the beetroot gazpacho was born as a result.

In this delicious cold Andalusian soup, you get to enjoy the fantastic mix of beetroot, tomatoes, bell peppers, onion, and olive oil.

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Things You’ll Need for Beetroot Gazpacho

The gazpacho ingredients that you need for this recipe are beets, tomatoes, bell peppers, onion, garlic, and olive oil.

To prepare this beetroot gazpacho you will need a blender or food processor.

Ingredients

• 4 beetroots
• 2 tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 small red onion
• 2 garlic cloves
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)
• Other optional toppings: crumbled feta cheese, chopped almonds, or diced avocado

How to Make Beetroot Gazpacho – Step by Step Guide

1. To start making this beet gazpacho recipe you have to trim the beetroot stems, leaving about an inch attached. Rinse them under cold water to remove any dirt.

2. Now, place the beetroots in a large pot and cover them with water. Bring the water to a boil over high heat.

3. Then, reduce the heat to medium-low and let the beetroots simmer for about 30 to 40 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the size of the beetroots, and you can chop them to make it faster.

4. Next, remove the pot from the heat and carefully drain the hot water. Run cold water over the beetroots or place them in an ice bath to cool them down faster.

5. As they cool down, clean, peel, and chop the onion, cucumber, and tomatoes.

6. After that, peel the garlic cloves. Also, wash, peel, chop, and remove the seeds from the bell pepper.

7. Once the beetroots are cool enough to handle, use your hands or a peeler to remove the skin. Cut off the stems and roots, and then chop the beetroots into chunks (if you chopped them before just skip this step).

8. Take the beetroots, tomatoes, cucumber, red bell pepper, red onion, and garlic to a blender or food processor. Blend the vegetables until you get a smooth consistency.

9. Now add the olive oil, sherry vinegar, lemon juice, ground cumin, salt, and pepper to the blender. Blend again until well combined and the gazpacho reaches the desired consistency. You can add a little water for a thinner consistency.

10. After that, taste the gazpacho and adjust the seasoning if needed, like adding more salt, pepper, or vinegar.

11. Then transfer the Andalusian gazpacho to a large bowl or container and refrigerate for at least 2 hours, or until chilled.

12. Before serving, give a good stir to the chilled beet soup. As an optional step, you can strain the gazpacho through a fine-mesh sieve for a smoother texture.

13. Now, divide the beetroot gazpacho into six small bowls or deep plates. You can garnish each portion with fresh cilantro or parsley leaves.

14. Finally, the cold beet soup is ready to serve. You can top it with crumbled feta cheese, chopped almonds, or diced avocado.

Substitution of Ingredients

If you want to make this beetroot but you don’t have all of the ingredients don’t worry, there are a lot of changes that you can make.

For example, the best tomatoes for gazpacho are plum, pear, and heirloom tomatoes, but you can do like the yellow tomato gazpacho and use those instead.

Other vegetables that you can add to this cold Spanish soup are carrots, different types of bell peppers or onions, or any juicy vegetable that you like.

This is a cold vegetable soup but you can turn it into a fruity one if you mix it with the classic cherry gazpacho.

Lastly, if you find that your Andalusian cold soup is too thin then you can add one slice of stale bread, and if it is too thick add 1/2 cup of water.

Tips on Serving Beetroot Gazpacho

As long as you serve it cold, you can serve the beetroot gazpacho whenever you want and however, you want it.

Of course, it is better to have it at lunch or dinner, but it works great as afternoon tapas.

You can serve this Spanish chilled soup as the main dish if you serve a large portion, and you can include some toppings to make it more filling.

For example, crumbled feta cheese or bread toasted with olive oil are the perfect pairings for the best tomato gazpacho.

The world of Spanish cold soups is so huge and with recipes like the green tomato gazpacho, crab gazpacho or cantaloupe gazpacho you won’t be bored of the same gazpacho recipe.

How to Store Beetroot Gazpacho

The beetroot gazpacho stands out among other Andalusian gazpacho recipes, like the cucumber gazpacho or the heirloom tomato gazpacho, because you can store it in the fridge or freezer.

To store it, just place the Spanish summer soup in a covered container (with a lid or plastic wrap) and take it to the fridge for up to 3 days.

You can also store the Spanish cold tomato soup in the freezer for up to 15 days, and let it thaw overnight once you are ready to serve it.

If you find that the beetroot gazpacho crystalizes once you thaw it, just add one tablespoon of olive oil and blend it again in a food processor, so the soup comes together.

Recipe Card: Beetroot Gazpacho

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