Description
A vibrant and refreshing chilled soup that captures the essence of summer with earthy beets, crunchy cucumbers, and aromatic dill.
Ingredients
Scale
- 3/4 lb beets (about 4 medium beets)
- 1/4 cup red or sweet onion, finely diced
- 1 to 2 garlic cloves
- 3 small Turkish cucumbers
- 1/2 cup fresh dill
- 2 tablespoons sherry vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh pepper
- Avocado, diced
- Diced cucumber for garnish
- Diced beet for garnish
- Finely diced onion for garnish
- Chopped dill for garnish
- Baby nasturtium leaves for garnish
- Olive oil, yogurt, or sour cream for serving
Instructions
- Prepare the Beets: Place the beets in a medium pot, submerged in water. Bring to a boil over medium-high heat, then simmer for 60 to 90 minutes until fork-tender.
- Cool and Peel: Once cooked, remove from heat, rinse under cold water, and slip off the skins.
- Blend the Base: Slice three peeled beets and blend with 2 cups of cold water, half the chopped onion, garlic, 2 sliced cucumbers, salt, pepper, sherry vinegar, and 2/3 of the dill until ultra-smooth.
- Chill: Transfer the mixture to a bowl, cover, and refrigerate for at least one hour.
- Prep the Garnishes: Finely dice the remaining beet, cucumber, and avocado; chop the remaining dill for garnishing.
- Serve: Pour the chilled soup into bowls and top with garnishes. Drizzle with olive oil or a dollop of yogurt if desired.
Notes
Taste and adjust flavors after chilling, and do not skip the chilling step to enhance flavors. Store in the refrigerator and consume within 3 days for best taste.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Blending and Chilling
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: beet gazpacho, summer soup, chilled soup, vegan soup, refreshing recipes
