Beet and Tomato Gazpacho

Name: Beet and Tomato Gazpacho
Total time: 10 min
Yield: Serves 6
Ingredients: 2 slices red or white onion; 1 large beet (about 6 ounces), roasted; 1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped; 2 pounds ripe tomatoes, quartered; 2 sticks celery, coarsely chopped; 2 large garlic cloves, halved, green germs removed; 2 tablespoons sherry vinegar, plus a little extra for the onion; 3 tablespoons extra virgin olive oil; Salt to taste; 1/2 to 1 cup ice water; 1/2 cup diced cucumber; Slivered fresh mint leaves

By Martha Rose Shulman

Total Time: 10 minutes, plus at least 2 hours' refrigeration
Rating: 5(214)
Comments: Read comments

The color alone is reason enough to make this gorgeous gazpacho.

This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen’s “The New Spanish Table.” Mr. Garcia’s soup also includes cherries, which I don’t miss in this rendition. One roasted beet transforms a classic into a beautiful original.

Featured in: Gazpachos Minus the Bread

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Ingredients

Yield:Serves 6

2slices red or white onion
1large beet (about 6 ounces), roasted
1small (6 ounces) cucumber or ½ long European cucumber peeled and coarsely chopped
2pounds ripe tomatoes, quartered
2sticks celery, coarsely chopped
2large garlic cloves, halved, green germs removed
2tablespoons sherry vinegar, plus a little extra for the onion
3tablespoons extra virgin olive oil
Salt to taste
½ to 1cup ice water

For Garnish

½cup diced cucumber
Slivered fresh mint leaves

Ingredient Substitution Guide

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Preparation

Step 1
Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Step 2
Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Tip

Advance Preparation: You can serve this the day after you make it. Leftovers are good for 2 or 3 days.

Ratings

5 out of 5

214 user ratings

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Comments

Annette7 years ago

Add Szechuan pepper and some drops of tabasco.
Goes well with a bit of ginger.

Jordan6 years ago

This was delicious, but benefited considerably from a bit of heat. Everyone at the table made use of the Cholula hot sauce.

Robin7 years ago

I made it according to the recipe, without adding any water. My new favorite gazpacho. Thank you!

Dolores8 months ago

I love this recipe and have made it many times. It’s not necessary to be exact with measurements. The only change I make is omitting the celery.

Grant9 months ago

I found this not worth the effort as aside from the spectacularly unusual color, it was less tasty than regular gazpacho. I couldn't taste the tomato and the texture was such that I couldn't tell what it was made of. I much prefer a gazpacho with chunks of fresh tomato and cucumber and bits of herbs floating around.

Cream Cheese11 months ago

This is terrific: easy, cheap, healthy. Even my picky 12yo ate it. Mint is a must.

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