This nutritious chilled beet soup, called beet gazpacho, is made with fresh beets, cucumber, onion, and a dash of lime. A filling and healthy soup that is thickened with potatoes rather than heavy cream is a wonderful option for lunch or dinner.
Ingredients
- 4 medium-sized beetroots, roasted and peeled
- 2 large tomatoes, diced
- 1 cucumber, peeled and diced
- 1 red bell pepper, seeded and diced
- 1 small red onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh basil or cilantro leaves for garnish (optional)
Instructions
- In a blender or food processor, combine the roasted beetroots, tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until smooth.
- Add the olive oil, red wine vinegar, lemon juice, salt, and pepper to the blender. Blend again until all the ingredients are well combined and the gazpacho is smooth.
- Taste the gazpacho and adjust the seasonings if needed, adding more salt, pepper, or vinegar according to your preference.
- Transfer the gazpacho to a large bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
- Serve the beetroot gazpacho chilled. You can garnish it with fresh basil or cilantro leaves, if desired.
Nutrition Facts
- Calories: 120
- Total Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 210mg
- Total Carbohydrate: 15g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 3g
