Beetroot and Orange Gazpacho

In this recipe, I wanted to create a refreshing and vibrant gazpacho that would be perfect for a summer meal. The beets provide a beautiful color and a slightly earthy flavor, while the orange adds a touch of sweetness and acidity. The carrot and red onion add some crunch and texture, and the garlic, olive oil, and red wine vinegar round out the flavors. This is a delicious and healthy gazpacho that is sure to please everyone at your table.

The history of gazpacho is a long and winding one, dating back to the 15th century. It is believed to have originated in the southern Spanish region of Andalusia, where it was a popular dish among the poor. The original gazpacho was made with stale bread, tomatoes, cucumbers, garlic, and olive oil, and it was often served cold as a refreshing summer soup. Over time, gazpacho has evolved into a variety of different regional variations, and today it is a popular dish all over Spain. This particular recipe for beetroot and orange gazpacho is a modern take on the classic dish, and it is a delicious and refreshing way to enjoy the flavors of summer.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 bunch beets, peeled and diced
• 1 orange, peeled and segmented
• 1 carrot, peeled and diced
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Taste and adjust seasonings as needed.
3. Serve chilled or at room temperature.

Why It Works

• The beets provide a beautiful color and a slightly earthy flavor.
• The orange adds a touch of sweetness and acidity.
• The carrot and red onion add some crunch and texture.
• The garlic, olive oil, and red wine vinegar round out the flavors.