Beetroot gazpacho

Beetroot gazpacho

A soup to cool down. As you might already know from our recipe for cold cucumber soup, we are big fans of summer soups. The reason is quite obvious – those soups are easily prepared, can be verified endlessly, they don’t really feel like food but more like a lemonade but still make you full. The only disadvantage: Always remember that they need a feed hours to cool in the fridge. Which is also no problem if you prepare your summer soup the evening before and let it cool overnight in the fridge. It can stay in there several days, so you’ll also have something to eat for the day after tomorrow… and the day after.

Beetroot Gazpacho
Prep Time
4 hr
Prep Time
4 hr
  1. 2 packages cooked beetroot
  2. 2 cucumbers
  3. 1 red onion
  4. 2 avocado
  5. 3 tbsp soy cream
  6. 1 nectarines
  7. 10g (0.35 oz) cress
  8. 10g (0.35 oz) dill
  9. water (as much as needed)
  10. salt
  11. pepper
  1. Peel red onion, drain beetroot but keep the juice.
  2. Wash cucumber, peel and pit avocado.
  3. In a stand mixer, purée onion, beetroot (with juice), cucumber, avocado, soy cream, cress and dill until smooth. Add as much water as needed until you reach the wanted texture (we used approx. 400ml, 1.5 cups).
  4. Season with salt and pepper. Pour in a vessel and refrigerate for at least 4 hours.
  5. Is your soup cold enough? Then let’s keep going! Finely dice second cucumber and second avocado, as well as nectarine.
  6. Serve soup in a bowl and top with diced veggies and fruits. Finish with a swirl of soy cream, fresh cress and dill. Bon Appetit!

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