Antioxidant-Packed Beetroot Gazpacho

Our vibrant beetroot gazpacho is a refreshing and healthy summer soup that's packed with antioxidants and flavor. Made with a blend of fresh beetroot, bell peppers, cucumber, red onion, garlic, and herbs, this gazpacho is a delicious and nutritious way to cool down on a hot day.

Gazpacho is a cold soup that originated in Spain, and it's typically made with tomatoes, cucumbers, peppers, onions, and garlic. Our beetroot gazpacho is a twist on the classic recipe, and it's made with a blend of fresh beetroot, bell peppers, cucumber, red onion, garlic, and herbs. The beetroot gives the gazpacho a beautiful color and a slightly earthy flavor, and the bell peppers, cucumber, and red onion add sweetness, crunch, and a bit of bite. The garlic and herbs add a savory and aromatic flavor to the soup.

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

Ingredients

• 1 large beetroot, peeled and chopped
• 1/2 red bell pepper, chopped
• 1/2 cucumber, peeled and chopped
• 1/2 green bell pepper, chopped
• 1/2 cup chopped red onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh parsley

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Season to taste with salt and pepper.
3. Chill for at least 2 hours before serving.
4. Serve cold, garnished with additional herbs and a drizzle of olive oil.

Why It Works

• The beetroot gives the gazpacho a beautiful color and a slightly earthy flavor.
• The bell peppers, cucumber, and red onion add sweetness, crunch, and a bit of bite.
• The garlic and herbs add a savory and aromatic flavor to the soup.
• Chilling the gazpacho for at least 2 hours before serving allows the flavors to meld and develop.