Tomato and Roasted Beet Gazpacho

Do you have any food experiences that you have marked as particularly formative?  Any meals that really stick out in your memory?  As you can probably imagine, I have a few 🙂 . One of them is eating my first bowl of cold gazpacho on a boiling hot beach in Valencia, Spain.

I used to be a picky eater, and many years ago when I studied abroad in Spain I was forced to give up a lot of these picky eating habits.  Some of this came out of necessity; I was living with a host family and whatever they served is what we ate.  But the biggest change happened because I was honestly astounded by the food culture in Spain, and you just can’t help but become immersed in it.

Tomato and Roasted Beet Gazpacho with Cucumber, Herbs, and Olive Oil

Visiting Valencia was a culinary delight for a couple of reasons.  It was the first time I ate paella and truly enjoyed seafood, and  it was also the first time I had gazpacho.  I can still taste how perfectly cooling it was sitting by the beach slurping the delicious tomato soup on that hot and humid day.

Gazpacho shows off two of some of the best Spanish ingredients:  olive oil, and tomatoes.  They pair with other vegetables of the season in a delicious cold purée that is both satisfying and refreshing at the same time. 

Tomato and Roasted Beet Gazpacho with Cucumber, Herbs, and Olive Oil

One of the best things about this cold, Spanish soup is how customizable it is.  You can add a plethora of different vegetables depending on what you have on hand.  Just follow the basic combination of vegetables (preferably some with high water content) + olive oil + acid (lemon juice, vinegar, etc.), and you’ll be good to go.

For this recipe, the secret garden ingredient is roasted beets.  Roasted beet gazpacho is on the whole earthier than regular tomato only gazpacho but still equally as satisfying.  Plus the color of beet gazpacho is just gorgeous.

Tomato & Roasted Beet Gazpacho

Here’s what you’ll need:

For the roasted beet gazpacho:

  • 2 cups chopped, roasted beets
  • 2 shallots, roasted
  • ½  fennel bulb, roasted
  • 1 tsp kosher salt
  • ⅓ cup olive oil, divided
  • Fresh cracked black pepper
  • 2 cups halved cherry tomatoes
  • 2 garlic cloves, chopped
  • 1 tbsp sherry
  • ¼ cup vegetable broth
  • 2 tsp lemon juice

For the garnishes:

  • ½ english cucumber, chopped
  • 1 pint cherry tomatoes, halved
  • Assorted chopped herbs
    • Fennel fronds, dill fronds, basil
  • 1-2 green onions, both white and light green parts sliced thin
  • Lemon juice
  • Olive oil

Tomato and Roasted Beet Gazpacho with Cucumber, Herbs, and Olive Oil

To start, preheat your oven to 400 degrees and begin prepping the beets, shallots, and fennel for roasting.  I used both golden beets and regular beets for this roasted beet gazpacho, and I made two different batches just to see the beautiful color differences.  You can copy this method or you can use all of one type of beet.  Your choice!

Scrub the beets, and trim the leaves.  Wrap each large bulb in a square of aluminum foil coating generously with olive oil, salt, and pepper.  If the beets are on the smaller side, you can fit 2-3 bulbs per foil packet.

Tomato and Roasted Beet Gazpacho with Cucumber, Herbs, and Olive Oil

Repeat until all beets are seasoned and wrapped and place on a baking sheet.  Drizzle the fennel bulb and shallots in olive oil as well and season with salt & pepper.

Put everything on the baking sheet sheet and bake at 400 for 45-55 minutes or until the vegetables are caramelized and tender.  Flip the shallots and fennel half way through the roasting process otherwise one side could burn.

Let the beets cool before peeling them and prep the rest of the ingredients while you wait.  Once cooled, the unwrap the beets from the foil and rub off their skin.  Roasting and steaming the beets in the foil packets makes the skin practically fall off.

Tomato and Roasted Beet Gazpacho with Cucumber, Herbs, and Olive Oil

Once all the beets are peeled, it’s time to chop and start mixing the soup.  Place everything except the olive oil in a large blender – you should have the chopped beets, halved cherry tomatoes, roasted fennel, roasted shallots, sherry, vegetable broth, and lemon juice.

Purée the vegetables, sherry, broth, and lemon juice on low speed for 20-30 seconds.  Scrape down the side and purée again on low for 20-30 seconds.  This helps to make sure everything is evenly mixed.  

Finally, over medium speed drizzle in 1/4 cup of olive oil into the beet gazpacho, similar to how you would emulsify salad dressing.  Blend on high for 30 seconds longer, and taste for any additional seasoning needs.

Tomato and Roasted Beet Gazpacho with Cucumber, Herbs, and Olive Oil

At this point chill the soup for at least 2-3 hours so it’s very cold.  Once chilled, spoon the gazpacho into individual serving bowls and give each one a healthy drizzle of olive oil and squeeze of lemon juice.  The olive oil adds a richness to the gazpacho and the lemon juice keeps things bright.

Now you get to have some fun with garnishes.  The garnishes are my favorite part of this beet gazpacho and of any gazpacho!

Tomato and Roasted Beet Gazpacho with Cucumber, Herbs, and Olive Oil

I always like to add English cucumber because of the crunchiness it gives to the gazpacho.  It also plays perfectly with the cool, refreshing vibe of the soup overall.  I also added some additional halved cherry tomatoes for that pop of tomato flavor you’d recognize in traditional gazpacho.

Finish the whole thing off with lots of fresh herbs.  I used green onions, fennel fronds, dill fronds, and basil for this roasted beet gazpacho, and I found they all worked really well.

I also like to leave a plate of extra garnishes out so people can anything they like while they’re eating the gazpacho.  Serve very cold!

This tomato and roasted beet gazpacho could be prepared up to a day in advance and kept in the refrigerator, so it’s perfect for summer entertaining.

Tomato and Roasted Beet Gazpacho with Cucumber, Herbs, and Olive Oil

I hope you love eating gazpacho as much as I do!  Just picture yourself on a Mediterranean beach somewhere watching the world go by.

 Bon Appétit!

Tomato & Roasted Beet Gazpacho

A mild and earthy take on the classic, this roasted beet gazpacho is vibrantly colored and deliciously satisfying.  

Course Appetizer, Soup
Cuisine Mediterranean, Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 2 hours
Total Time 1 hour

Ingredients

For the Gazpacho

  • 2 cups chopped, roasted beets
  • 2 shallots roasted
  • ½ fennel bulb roasted
  • 1 tsp kosher salt
  • cup olive oil divided
  • Fresh cracked black pepper
  • 2 cups halved cherry tomatoes
  • 2 garlic cloves chopped
  • 1 tbsp sherry
  • ¼ cup vegetable broth
  • 2 tsp lemon juice plus more to garnish each bowl

For the Garnishes:

  • ½ english cucumber chopped
  • 1 pint cherry tomatoes halved
  • Assorted chopped herbs
  • Herbs - Fennel fronds, dill fronds, basil
  • 1-2 green onions both white and light green parts sliced thin
  • Lemon juice
  • Olive oil

Instructions

  1. To start, preheat your oven to 400 degrees and begin prepping the beets, shallots, and fennel for roasting. 

  2. Scrub the beets, and trim the leaves. Wrap each large bulb in a square of aluminum foil coating generously with olive oil, salt, and pepper. If the beets are on the smaller side, you can fit 2-3 bulbs per foil packet.
  3. Repeat until all beets are seasoned and wrapped and place on a baking sheet. Drizzle the fennel bulb and shallots in olive oil as well and season with salt & pepper.
  4. Put everything on the baking sheet sheet and bake at 400 for 45-55 minutes or until the vegetables are caramelized and tender. Flip the shallots and fennel half way through the roasting process otherwise one side could burn.
  5. Let the beets cool before peeling them and prep the rest of the ingredients while you wait. Once cooled, the unwrap the beets from the foil and rub off their skin. 

  6. Place everything except the olive oil in a large blender - you should have the chopped beets, halved cherry tomatoes, roasted fennel, roasted shallots, sherry, vegetable broth, and lemon juice.

  7. Purée the vegetables, sherry, broth, and lemon juice on low speed for 20-30 seconds. Scrape down the side and purée again on low for 20-30 seconds. 

  8. Finally, over medium speed drizzle in 1/4 cup of olive oil into the beet gazpacho, similar to how you would emulsify salad dressing. Blend on high for 30 seconds longer, and taste for any additional seasoning needs.
  9. Chill the soup for at least 2-3 hours so it's very cold. Once chilled, spoon the gazpacho into individual serving bowls and give each one a healthy drizzle of olive oil and squeeze of lemon juice. 

  10. Garnish each bowl with English cucumber, halved cherry tomatoes, any leftover roasted beets, and a generous helping of herbs (green onions, fennel fronds, dill fronds, basil).  

  11. Leave a plate of extra garnishes out so people can anything they like while they're eating the gazpacho. Serve very cold!

Recipe Notes

This tomato and roasted beet gazpacho could be prepared up to a day in advance and kept in the refrigerator, so it's perfect for summer entertaining.



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