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Summer Pickled Beet Gazpacho BoulderLocavore.com

Summer Pickled Beet Gazpacho

The roasting and pickling of the beets is absolutely the secret.  It’s fresh, easy and perfect for these sweltering temps.
Course Soup
Cuisine American
Keyword pickled beet gazpacho
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 127kcal
Author Toni Dash


  • 4 large beets scrubbed  (Jenna used golden beets for her demo batch)
  • 1 cup white vinegar
  • ½ cup sugar granulated
  • 1 tablespoon pickling spice
  • 1 cucumber
  • ½ clove garlic minced
  • ½ shallot diced
  • ¼ inch ginger nubbin piece of ginger
  • 1 tablespoons extra virgin olive oil
  • Soda water as needed to thin
  • 1 spoonful Greek yoghurt or crème fraiche or sour cream garnish
  • Kosher salt and pepper to taste
  • Dill or other desired fresh herbs for 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.


Note: this recipe is prepared over two days.


Calories: 127kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 45mg | Potassium: 263mg | Fiber: 2g | Sugar: 21g | Vitamin A: 55IU | Vitamin C: 4.9mg | Calcium: 25mg | Iron: 0.6mg