Beetroot Gazpacho
4 servings
60 minutes
Beetroot gazpacho is an elegant blend of freshness and rich flavor inspired by Mediterranean and Jewish culinary traditions. This cold soup is not only aesthetic but also nutritious due to the naturally sweet and flavorful beetroot. Roasted beet adds a velvety texture to the dish, while sherry vinegar and fresh cucumber refresh and highlight its richness. Dill seeds and sweet pepper add spicy and vegetable notes, while sour cream or a drizzle of olive oil completes the harmony of flavors. This gazpacho is perfect for a summer dinner or light snack, especially on hot days. Its unusual color and refined taste make it not just a dish but a true culinary masterpiece.
1
Preheat the oven to 200 degrees. Wash the beets well (the tubers should be large and of the same size) and dry them. Place on a foil-lined baking sheet, cover with foil, and wrap tightly. Bake for about 1.5–2 hours until tender. Cool, peel, and cut into small pieces.
- Beetroot: 4 pieces
2
In a blender, mix beetroot, olive oil, vinegar, peeled and finely chopped cucumber, finely chopped red onion, dill seeds, and finely chopped bell pepper. Blend until smooth. Add salt and pepper.
- Beetroot: 4 pieces
- Extra virgin olive oil: 0.3 glass
- Sherry vinegar: 3 teaspoons
- English (hothouse) cucumbers: 1 piece
- Dill seeds: 0.1 teaspoon
- Red onion: 60 g
- Red sweet pepper: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
3
Strain through a sieve to remove any unground pieces. If desired, dilute with a small amount of water if the soup is very thick.
- Beetroot: 4 pieces
4
Serve sprinkled with dill and drizzled with olive oil, or with sour cream.
- Chopped dill: to taste
- Extra virgin olive oil: 0.3 glass
- Sour cream: to taste
