The roasting and pickling of the beets is absolutely the secret. It’s fresh, easy and perfect for these sweltering temps.
Keyword pickled beet gazpacho
Prep Time 20minutes
Cook Time 1hour
Total Time 1hour20minutes
Author Toni Dash
4large beetsscrubbed (Jenna used golden beets for her demo batch)
¼inchginger nubbinpiece of ginger
1tablespoonsextra virgin olive oil
Soda wateras needed to thin
1spoonful Greek yoghurt or crème fraiche or sour creamgarnish
Kosher salt and pepper to taste
Dill or other desired fresh herbsfor garnish
Day prior to making the gazpacho: Wrap beets in foil, roast at 350 degrees for one hour or until tender. Remove foil; peel off skin, dice beets and place in the vinegar, sugar and pickling spice. Cover and place in refrigerator overnight.
The day of making the gazpacho: Peel the cucumber and remove the seeds using a spoon and dice.
Remove the beets from pickling liquid, and discard the liquid.
In a food processor or with an immersion blender, combine cucumber, beets, garlic, shallot and ginger and puree adding soda water (if needed) to achieve desired consistency. Season with kosher salt and pepper. Garnish with the Greek yogurt (or suggested equivalent) and fresh herbs.