This vibrant and refreshing chilled Beet Gazpacho is made from summer’s best vegetables! Enjoy a bowl of cold beet soup for lunch, dinner, or as an appetizer.
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In the dog days of summer, gazpacho just can’t be beet.
What could be better than a chilled soup on a hot day? Beets me.
When you find yourself thinking “I’m beet” after a long day in the summer sun, reach for this gazpacho.
Ok, ok. I got it out of my system!! By now, you probably know about my love affair with beets. They’re just so delicious…and beautiful.
This Summer Harvest Beet Gazpacho is the love child of my feelings towards beets and the recent requests/suggestions I’ve received to make a gazpacho!
It’s vibrant, flavorful, fresh, and simple. Basically, it has all the qualities of an easy and nutritious summer meal. If you like ALL of the veggies that are in season right now and you like gazapacho, then this one’s a must try.
Ingredients in Beet Gazpacho
This recipe features summer’s most popular produce plus some other basic ingredients:
- Beets – I used chioggia beets in this recipe. They’re the ones with the red and white striped flesh. But you can use any kind of beets! Classic red beets will give the gazpacho a deeper color. And if you want to save some time and use pre-roasted beets, try Love Beets (available at most grocery stores) or Trader Joe’s brand.
- Bell pepper
- Sweet onion – can substitute shallots
- Red wine vinegar
- Olive oil
- Salt and pepper
- Herbs and seeds for garnish – thyme, dill, rosemary, sunflower seeds, pumpkin seeds, etc.
How to Make Cold Beet Soup
Gazpacho is the Spanish name for soup that is served cold. It is traditionally made with several of the ingredients listed above, but does not always have beets.
You can make gazpacho entirely out of raw veggies, since you only need to blend them together and do not need to heat the mixture as you would a soup.
However, I prefer the flavor of roasted beets, so I really think the extra step of roasting them for this recipe (or using Love Beets) is worth it!
Here’s how to make beet gazpacho:
- Roast the beets. Scrub and trim them, then use your fingers to rub a bit of olive oil over each one. Wrap each beet in a piece of aluminum foil and place directly on the center rack of the oven (preheated to 400 degrees F). Large beets will likely need an hour to roast, while smaller beets may only need 40 minutes. To check if they’re done, remove one (using an oven mitt) and carefully open the foil enough for you to stick a fork into the beet to see if it’s tender.
- Add the roasted beets to a large, high-powered blender (like the Vitamix) along with the other ingredients (all veggies should be roughly chopped).
- Blend until smooth, approximately 60 seconds. Taste and adjust seasonings as necessary.
- Chill for at least a couple hours before serving. Garnish with seeds and herbs, and a dash of red wine vinegar and olive oil before serving. Serve with crunchy bread!
Storing and Freezing
Keep this chilled soup in the fridge in a sealed container for up to 5 days. Since it’s served cold, no reheating necessary! This recipe makes 2-3 servings, so you may not have leftovers.
You can also freeze cold beet soup for up to 3 months. Let it thaw in the fridge before eating.
Want another summer soup recipe? Take a peek at the Potato Garlic Scape Soup while you’re here!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Summer Harvest Beet Gazpacho
- 7 small beets – or 2 large; can use any kind of beets
- 1 cucumber – peeled and roughly chopped
- 1 sweet onion – peeled and roughly chopped
- 1 tomato – stem removed and roughly chopped
- 1 bell pepper – seeds and stem removed, roughly chopped
- 1/2 cup water – can also use vegetable broth
- 1/2 tsp sea salt – more to taste
- Freshly ground black pepper – several twists to taste
- 2 tbsp red wine vinegar – more for serving
- 2 tbsp olive oil – more for serving
- Fresh herbs – for garnish; try dill or thyme
- To save yourself time, use pre-roasted beets like Love Beets. If you are roasting your own beets, preheat the oven to 400 degrees F. Scrub and trim each beet. Use your fingers to rub a small amount of olive oil over each one before wrapping each in a piece of aluminum foil. Place the wrapped beets directly on the center oven rack. Roast small beets for ~40 minutes, and large beets for ~60 minutes.
- To check if the beets are tender, use an oven mitt to remove one from the oven and open the foil to insert a fork into the beet. If it needs more time, put it back in the oven. If it's tender, remove all of the beets from the oven and open their foil packs. Let them cool enough for you to be able to touch them (slicing them in half helps). Remove their skins by gently rubbing your hands over them.
- Add the roasted beets, peeled and roughly chopped cucumber, onion, tomato, and bell pepper to a large, high-powered blender. Pour in the water, and add the salt, pepper, vinegar, and olive oil. Blend until smooth, about 60 seconds. Taste seasonings and adjust as desired.
- Chill in the fridge for at least 2 hours before serving. Taste and season with more salt and pepper as desired. Garnish with a dash of red wine vinegar and olive oil, and some fresh herbs and seeds.
- Store leftovers in an airtight container in the fridge for up to 5 days. Or freeze for up to 3 months.
- This dish tastes great with crunchy bread and butter.
Have a great August weekend! – Lizzie
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