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Beet Gazpacho [Vegan]
Succulent beets floating in a cold soup base swimming with vegetables, herbs, and spices! Bring it on! Beet Gazpacho is one of the best homemade & healthy soups you’ll make all summer. It’s also low-calorie, vegan, and gluten-free gazpacho soup!
Ingredients You Need for Beet Gazpacho [Vegan]
How to Prepare Beet Gazpacho [Vegan]
- Place the beets into a medium pot and cover with water. Bring to a boil. Turn the heat to a simmer for 45- 60 minutes, until tender. Remove from heat and chill the beets and their cooking liquid.
- Roughly chop 3 beets and add 2 cups of the cold cooking liquid to a blender. Add half of the chopped red onion, garlic cloves, 1/2 English cucumber, salt, pepper, sherry vinegar, and 2/3 of the fresh dill.
- Blend until very smooth. Place in the refrigerator until ready to serve.
- Prepare the toppings by dicing the remaining beet, cucumber, and avocado and chopping the remaining dill.
- Pour chilled gazpacho soup into bowls, top with the garnishes, and enjoy!
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