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Summer Beet Gazpacho Recipe

Quick chilled summer soups are a great way to beat the heat and use up a ton of extra veggies from your garden bounty or CSA. Try this one topped with creamy Greek yogurt, sour cream, or even a swirl of olive oil for a little extra decadence.

Beet Gazpacho (makes 4 servings) Adapted from Feasting at Home

  • 4 medium or 6 small beets, steamed and chilled
  • One medium cucumber roughly chopped, save a few small bits for topping
  • 1/4 c onion, diced
  • 2 cloves garlic, minced finely
  • 1 c veggie stock or reserved water from steaming the beets
  • 2 T red wine or sherry vinegar
  • salt & pepper, to taste
  • handful of fresh dill, chopped, save a few fronds for topping
  • 1/2 avocado, cubed
  • 1/2 c Greek yogurt or sour cream

Blend beets, cucumber, onion, garlic, salt & pepper, vinegar and stock/water in a blender on high speed for 4 minutes or until smooth, adding more liquid until the soup reaches desired consistency. Pour into 4 serving bowls and top with extra cucumber, dill fronds, avocado, & yogurt. Alternately, chill soup until ready to serve, should keep for 2-3 days in the refrigerator in an airtight container.


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