Antioxidant-Packed Beetroot Gazpacho

Here's a recipe for a simple and refreshing antioxidant-packed beet gazpacho that's perfect for a hot summer day. Made with just a few simple ingredients, this gazpacho is naturally vegan, gluten-free, and paleo-friendly. Plus, it's a great way to get your daily dose of antioxidants and vitamins.

Gazpacho is a cold Spanish soup made with fresh, raw vegetables, such as tomatoes, cucumbers, onions, and peppers. It is typically served chilled, and is often garnished with croutons, chopped hard-boiled eggs, and diced ham. While gazpacho is traditionally made with tomatoes, this recipe uses beets instead, giving it a beautiful pink color and a slightly sweet flavor. Beets are also a good source of antioxidants, which can help protect your cells from damage.

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

Ingredients

• 1 bunch fresh beets, peeled and chopped
• 2 cups low-sodium vegetable broth
• 1/2 cup chopped red onion
• 1/2 cup chopped cucumber
• 1/4 cup chopped celery
• 1/4 cup chopped fresh cilantro
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon sea salt

Instructions

1. Combine all ingredients in a blender and blend until smooth.
2. Taste and adjust seasonings as needed.
3. Chill in the refrigerator for at least 2 hours to allow the flavors to meld.
4. Serve chilled, garnished with additional cilantro if desired.

Why It Works

• The combination of beets, cucumber, and celery gives this gazpacho a refreshing and slightly sweet flavor.
• The apple cider vinegar adds a bit of acidity, which helps to balance out the sweetness of the beets.
• Chilling the gazpacho for at least 2 hours allows the flavors to meld and develop.