Beetroot Gazpacho

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.