Chilled Beet Gazpacho Recipes

BEET AND TOMATO GAZPACHO

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.

BEET GAZPACHO RECIPE

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.

TOMATO & ROASTED BEET GAZPACHO

Steps:

• To start, preheat your oven to 400 degrees and begin prepping the beets, shallots, and fennel for roasting.
• Scrub the beets, and trim the leaves. Wrap each large bulb in a square of aluminum foil coating generously with olive oil, salt, and pepper. If the beets are on the smaller side, you can fit 2-3 bulbs per foil packet.
• Repeat until all beets are seasoned and wrapped and place on a baking sheet. Drizzle the fennel bulb and shallots in olive oil as well and season with salt & pepper.
• Put everything on the baking sheet sheet and bake at 400 for 45-55 minutes or until the vegetables are caramelized and tender. Flip the shallots and fennel half way through the roasting process otherwise one side could burn.
• Let the beets cool before peeling them and prep the rest of the ingredients while you wait. Once cooled, the unwrap the beets from the foil and rub off their skin.
• Place everything except the olive oil in a large blender - you should have the chopped beets, halved cherry tomatoes, roasted fennel, roasted shallots, sherry, vegetable broth, and lemon juice.
• Purée the vegetables, sherry, broth, and lemon juice on low speed for 20-30 seconds. Scrape down the side and purée again on low for 20-30 seconds.
• Finally, over medium speed drizzle in 1/4 cup of olive oil into the beet gazpacho, similar to how you would emulsify salad dressing. Blend on high for 30 seconds longer, and taste for any additional seasoning needs.
• Chill the soup for at least 2-3 hours so it's very cold. Once chilled, spoon the gazpacho into individual serving bowls and give each one a healthy drizzle of olive oil and squeeze of lemon juice.
• Garnish each bowl with English cucumber, halved cherry tomatoes, any leftover roasted beets, and a generous helping of herbs (green onions, fennel fronds, dill fronds, basil).
• Leave a plate of extra garnishes out so people can anything they like while they're eating the gazpacho. Serve very cold!

BEET GAZPACHO

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!

CHILLED BEET GAZPACHO

Steps:

• Steam beets until easily pierced with a knife, like half hour to 40 mins. Once cool enough to handle, slip them out of their skins by pinching them Combine all ingredients in a blender and puree Chill in the fridge for at least three hourse