Best 3 Beet And Tomato Gazpacho Recipes

**Immerse Yourself in the Refreshing Symphony of Flavors: Discover Beet and Tomato Gazpacho and Its Culinary Counterparts**

Unleash your taste buds on a culinary journey with the vibrant Beet and Tomato Gazpacho, a chilled soup that embodies the essence of summer's bounty. This nutritious and refreshing soup, boasting a symphony of colors and flavors, is a delightful blend of fresh beets, ripe tomatoes, crisp cucumbers, and aromatic herbs. Experience the delightful crunch of cucumber, the sweetness of tomatoes, the earthy undertones of beets, and the herbaceous notes of basil and cilantro.

Complement your gazpacho experience with a selection of equally enticing recipes featured in this article. Embark on a Mediterranean adventure with the classic Greek Salad, a harmonious balance of crisp cucumbers, juicy tomatoes, tangy feta cheese, and aromatic oregano. Indulge in the vibrant flavors of the Middle Eastern Lentil Salad, a protein-packed dish featuring tender lentils, roasted vegetables, and a zesty dressing. Transport yourself to the vibrant streets of Mexico with the refreshing Pico de Gallo, a salsa brimming with diced tomatoes, crisp onions, and spicy jalapeños.

As you explore these culinary creations, discover the versatility of fresh ingredients and the magic they weave when combined with creativity and passion. Prepare to tantalize your palate and nourish your body with these delectable dishes, each offering a unique symphony of flavors and textures.

Here are our top 3 tried and tested recipes!

BEET GAZPACHO

Beet Gazpacho image

Beet Gazpacho- a refreshing and delicious cold beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free.

Provided by Feasting at Home- Sylvia Fountaine

Categories Chilled Soup

Time 1h5m

Yield 4

Number Of Ingredients 9

Ingredients

¾ lb beets ( 4 medium beets, smaller than a tennis ball, 3 inches in diameter)
¼ cup red or sweet onion, finely diced, divided
1-2 garlic cloves ( 1 large or 2 two small)
3 small turkish cucumbers, divided
½ C fresh dill, divided
2 Tablespoons sherry vinegar, plus more to taste
½ teaspoon kosher salt, more to taste
¼ teaspoon fresh pepper
Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or yogurt or sour cream

Steps:

Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 60-90 minutes. Rinse with cold water.
Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets (saving one) in a blender with 2 cups cold water, or cold veggie stock). Add half of the chopped onion (about ⅛ cup) , 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
Prep the garnishes. Finely dice the remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!

Nutrition Facts : ServingSize with 1 teaspoon olive oil and a slice of avocado, Calories 108 calories, Sugar 9.3 g, Sodium 228.6 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 14.5 g, Fiber 4.1 g, Protein 2.4 g, Cholesterol 0 mg

BEET AND TOMATO GAZPACHO

Beet and Tomato Gazpacho image

By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added one chopped, unpeeled Granny Smith apple, which worked very well. Cooking time is chilling time.

Provided by zeldaz51

Categories Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 thick slices onions (red or white)
1 large beet, roasted and peeled (about 6 ounces)
6 ounces cucumbers, peeled and coarsely chopped (one small or 1/2 long European)
2 lbs ripe tomatoes, quartered
2 sticks celery, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry wine vinegar, plus a little extra for the onion
3 tablespoons extra virgin olive oil
salt
1/2-1 cup ice water
1/2 cup diced cucumber
slivered fresh mint leaves

Steps:

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.
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.

Nutrition Facts : Calories 114.8, Fat 7.2, SaturatedFat 1, Sodium 27.8, Carbohydrate 12.3, Fiber 3, Sugar 7.1, Protein 2.3

BEET GAZPACHO WITH SHRIMP

Beet Gazpacho with Shrimp image

You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the produce section of supermarkets.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

1 package (8.8 ounces) cooked beets, chopped, juices reserved
1 large cucumber (12 ounces), peeled and chopped
1 1/2 pounds ripe tomatoes (about 5 medium), cored and chopped
1 teaspoon chopped garlic
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
1/2 cup fresh basil leaves, plus more for serving
3/4 pound large cooked shrimp, for serving
Crackers, for serving

Steps:

Puree beets with juices, cucumber, tomatoes, garlic, vinegar, oil, 1 tablespoon salt, and basil in a blender or food processor until almost smooth. Season with more salt as desired. Chill until ready to serve, at least 1 hour and up to 1 day.
Divide gazpacho among 4 serving bowls. Drizzle with oil, and top with shrimp and a few basil leaves. Serve, with crackers.

Tips:

Choose ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the flavor of your gazpacho. Look for ripe, juicy tomatoes that are free of blemishes.
Roast the tomatoes and beets: Roasting the tomatoes and beets intensifies their flavor and gives the gazpacho a smoky depth of flavor. Be sure to roast the vegetables until they are slightly charred.
Use good quality olive oil: Olive oil is a key ingredient in gazpacho, so it's important to use a good quality oil. Look for an extra virgin olive oil that is fruity and flavorful.
Chill the gazpacho thoroughly before serving: Gazpacho is best served cold, so be sure to chill it thoroughly before serving. You can even make it a day ahead of time and let it chill overnight.
Garnish the gazpacho with fresh herbs and vegetables: A garnish of fresh herbs and vegetables adds a pop of color and flavor to the gazpacho. Some good options include basil, parsley, cilantro, cucumber, and croutons.

Conclusion:

This beet and tomato gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy meal, give this gazpacho a try!