Spring Beet Gazpacho

Spring Beet Gazpacho


  • 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


  • 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.
  • In the meantime, sauté the onions and garlic until golden brown. Let cool.
  • Once the beets are cooked, add ice to encourage the chilling process.
  • 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.
  • Add beets and 2 cups of cold water to a blender. Blend.
  • Add in remaining ingredients and taste, adjusting seasonings accordingly. Blend until very smooth. Place in fridge until ready to serve.
  • 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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