Beetroot Gazpacho

Hello friends! To change things up a little, I thought  I would share some of our go-to summer recipes over the next couple of weeks to give you some inspiration if you are looking to change things up a little this summer!

So first up, a chilled beetroot gazpacho! This a great twist on the original tomato and pepper gazpacho that you should really try! Even if its only for the colour… haha

Ingredients

•  400g of beets (or about 4 medium sized beets)
• 1/4 cup of red onion, finely diced
• 1 garlic clove
• 3 small cucumbers (I used 2 large ones)
• 1/2 cup of fresh dill
• 2 tablespoons of sherry vinegar
• 1/4 teaspoon of smoked paprika
• salt and pepper to taste

Directions

Place the beets in a pot full of water and bring to a boil. Turn the heat down to low and simmer until they are fork tender all the way through. This should take about 40 minutes. Then place the beets in the refrigerator (with their cooking liquid!).

Once the beets are cold, slip off their skins using your hands. Slice three of the four beets and place in blender with 2 cups of their cooking liquid.

Add half of the chopped onion, garlic clove, 2/3 of the cucumber, 2/3 of the dill, vinegar and the spices (paprika, salt, pepper).

Blend the whole lot until very smooth. I used my Vitamix, blended it for about 1.5 minutes.

 

Then place in the refrigerator until you are ready to serve.

Oh and dont forget before serving to prep all the garnishes – that is your leftover cucumber, onion, beets and dill. You can also drizzle a little olive oil or a swirl of yoghurt. Bon appétit!

There really is no better way to get your veggies in for the day than in a soup, trust me.

Please, do let me know if you end up trying this soup recipe, I would love to hear your thoughts! 🙂

See you next week for another of my favourite summer recipes! I can’t wait to share it with you friends!