What gives this gazpacho its vibrant color and unique flavor?

The striking color and earthy-sweet flavor of this gazpacho come primarily from the raw beet blended into the base, complemented by fresh tomatoes and a hint of balsamic vinegar.

Can I adjust the spice level in this Beet Gazpacho?

Yes, you can easily adjust the spice by increasing or decreasing the amount of chopped jalapenos. For less heat, ensure all seeds are removed, or omit them entirely.

How long should I chill this gazpacho before serving?

For the best flavor and a truly refreshing experience, this gazpacho should be chilled for at least one hour, allowing all the ingredients to meld together.

What kind of texture can I expect from this gazpacho?

This gazpacho offers a delightful contrast: a smooth, creamy base from the blended beet, tomatoes, and cucumber, combined with a hearty, chunky texture from the generous addition of finely diced fresh vegetables like bell pepper, carrot, and avocado.

How should I store leftover Beet Gazpacho?

Store any leftover Beet Gazpacho in an airtight container in the refrigerator. It's best enjoyed within 2-3 days to maintain the freshness of the raw vegetables.

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Beet Gazpacho
[Vegan, Grain-Free]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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A vibrant bowl of red Beet Gazpacho, garnished with fresh parsley and diced avocado, served chilled.

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Discover more recipes with these ingredients

Beet Gazpacho [Vegan, Grain-Free]

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Dairy Free

This earthy Beet Gazpacho is the perfect way to transition from summer to fall. It starts with a base of tomato, cucumber, and fresh beets and then adds red cabbage, bell peppers, and onions with jalapeño for heat. Whip up a batch and get ready to safe farewell to summer!

Ingredients You Need for Beet Gazpacho [Vegan, Grain-Free]

3 medium-sized tomatoes
1 medium-sized cucumber, cut in half
1 beet
1 cup water
1 cup red cabbage, finely chopped
1 medium-sized green or yellow bell pepper, finely diced
3 green onions, thinly sliced (discard root-end and then use entire onion)
1 medium-sized carrot, finely diced
1 avocado, diced
1/3 cup parsley, chopped
6 cherry tomatoes, cut into quarters (or smaller)
1/3 cup sweet yellow onion, finely diced
2 tablespoons chopped jalapeños, seeds removed
3 tablespoons balsamic vinegar
2 teaspoons dried basil
1/2 teaspoon garlic granules
1 teaspoon salt
1 teaspoon vegan Worcestershire sauce
1 teaspoon lime juice
10 turns black pepper

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How to Prepare Beet Gazpacho [Vegan, Grain-Free]

Place the medium-sized tomatoes, half of the cucumber, beet, and water into your blender and blend until smooth. Transfer to a mixing bowl.
Chop the other half of the cucumber and add it to the mixing bowl, along with the red cabbage, bell pepper, green onion, carrot, avocado, parsley, cherry tomatoes, sweet onion, jalapeños, balsamic vinegar, dried basil, garlic granules, salt, Worcestershire sauce, lime juice, and black pepper.
Stir until all the ingredients are incorporated and chill for at least an hour.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.