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+ servings
beet gazpacho

Summer Harvest Beet Gazpacho

A vibrant and fresh chilled soup featuring roasted beets and summer vegetables.
Course Soup
Cuisine American, Spanish
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 people
Calories 289kcal


  • 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
  • ½ cup water can also use vegetable broth
  • ½ teaspoon sea salt more to taste
  • Freshly ground black pepper several twists to taste
  • 2 tablespoon red wine vinegar more for serving
  • 2 tablespoon 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.


Serving: 2cups | Calories: 289kcal | Carbohydrates: 35g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 722mg | Potassium: 1139mg | Fiber: 9g | Sugar: 24g | Vitamin A: 2531IU | Vitamin C: 104mg | Calcium: 83mg | Iron: 2mg