A mild and earthy take on the classic, this roasted beet gazpacho is vibrantly colored and deliciously satisfying.
To start, preheat your oven to 400 degrees and begin prepping the beets, shallots, and fennel for roasting.
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.
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.
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.
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).
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.