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Italian Beet Gazpacho- a delicious, simple chilled beet soup with avocado, cucumber and fresh dill – low calorie! Healthy and Vegan and bonus: Gluten free!

This luscious Italian Beet Gazpacho is simple and easy to make and full of healthy fresh summer ingredients. A chilled beet soup, it’s topped with diced crunchy cucumber, avocado, fresh dill, onion and beet a very optional drizzle of olive oil or swirl of vegan yogurt. To palate, the beets are so silky naturally, they need no additional fat. Though it may appear complicated, it is actually a snap to make easily made in 15 minutes if the beets are precooked. The finely diced veggies give it a wonderful texture and delicious fresh flavor. I find that it is easiest to cook the beets the night before and let them chill overnight in the fridge so they are cold when you go to make the soup the next day.

After the beets are cooked and chilled, the soup comes together in minutes – simply blend it up and a bright and gorgeous fuchsia! Soo cute.

You can check the Tzatziki recipe for soy yogurt.

Italian Beet Gazpacho 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)
• 4 small turkish cucumbers, divided
• ½ C fresh dill, divided
• 2 Tablespoons sherry vinegar, plus more to taste
• ½ teaspoon salt, more to taste
• ¼ teaspoon fresh pepper

Garnish

• diced cucumber, diced beet, avocado, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or vegan yogurt or sour cream (optional)

Italian Beet Gazpacho Instructions

• 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 45- 60 minutes. Chill beets and their cooking liquid.
• Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one for garnish) in a blender with 2 Cups of the cold cooking liquid ( or use ice water, or cold veggie stock). Add the half of the chopped onion( about ⅛ cup) , 2 garlic cloves, 3 sliced turkish cucumbers ( saving one for garnish) 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 remaining cucumber, beet, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with with the garnishes. Drizzle with a little olive oil or a swirl of vegan yogurt or sour cream if you like. Serve…