Spring Beet Gazpacho

Spring Beet Gazpacho

Spring Beet Gazpacho
Spring Beet Gazpacho
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  • 3/4 lb beets about 4-5 medium sized beets
  • 1 sweet onion finely diced
  • 2 garlic cloves minced
  • 4 small Turkish cucumbers
  • 1 handful dill
  • 1 handful basil
  • 1 handful parsley
  • 2 tbsp sherry vinegar
  • 1 lemon juiced
  • Salt and pepper to taste
  • Garnishes of choice: I used avocado pumpkin seeds, more dill, olive oil and edible flowers.
  • 1.5 cups unsweetened almond milk


  1. Place beets in a medium pot and submerge in water. Bring to a boil and simmer for about 45-60 minutes or until beets are tender.
  2. In the meantime, sauté the onions and garlic until golden brown. Let cool.
  3. Once the beets are cooked, add ice to encourage the chilling process.
  4. Once beets have cooled a little more, slip the skins off with your fingers. I found gloves to be useful in this process. Quarter the cooked beets.
  5. Add beets and 2 cups of cold water to a blender. Blend.
  6. Add in remaining ingredients and taste, adjusting seasonings accordingly. Blend until very smooth. Place in fridge until ready to serve.
  7. To serve, pour chilled soup into bowls when ready to serve. Garnish with desired toppings and drizzle with olive oil. Serve immediately.
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Spring Beet Gazpacho


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