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

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


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


  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.