Beetroot gazpacho: how to cook a delicious dish

Beetroot gazpacho is an unusual interpretation of a classic Spanish soup, where fresh beets are used as a base. This dish is very tasty and healthy, because it contains many vitamins. It can be included in the lunch or evening menu. We at joy-pup offer a recipe for a delicious beetroot gazpacho.

Ingredients (for 4 servings):

• Beets (fresh) – 2-3 medium-sized pieces
• Cucumber (fresh) – 1 piece
• Tomatoes (juicy) – 2-3 pieces
• Red bell pepper – 1 piece
• Red onion – 1 small onion
• Garlic – 1 clove
• Olive oil – 3 tbsp. spoons
• Lemon juice or wine vinegar — 1–2 tbsp
• Water or vegetable broth (cold) — 300–400 ml
• Salt and black pepper — to taste
• Greens (parsley, cilantro or basil) — for garnish
• Yogurt or sour cream — optional, for serving

Step-by-step preparation of beetroot soup

• Wash the beets well, peel them and cut into small cubes. To preserve the color and aroma, you can pre-boil them or bake them in the oven until soft.
• Wash the cucumber, tomatoes and pepper, remove the seeds (if they are large), and then cut into small pieces. Peel and chop the onion and garlic for easy chopping.
• Place all the prepared vegetables in a blender bowl. Add lemon juice (or vinegar), olive oil, salt and black pepper. Pour in half of the water or vegetable broth.
• Chop all the ingredients until smooth. If the soup seems too thick, add a little more water and blend again until the desired consistency is reached.
• Taste the soup. If necessary, add a little more salt, pepper or lemon juice.
• Place the gazpacho in a deep bowl or jug, cover and refrigerate for at least 1-2 hours. The gazpacho should be well chilled before serving.

You can top the soup with a drop of yogurt or sour cream, add fresh herbs and a little olive oil. For texture, you can add croutons or finely chopped vegetables.

To be continued…