Gazpacho de Remolacha

Nutrition · per serving

Steps

1. 1

   Prepare all the vegetables: peel and chop the beetroot and cucumber, chop the tomatoes and bell pepper, and roughly chop the garlic. For the smoothest beginner-friendly result, cut everything into small pieces so the blender works quickly and evenly.

   200 g cooked beetroot, peeled and chopped250 g ripe tomatoes, chopped120 g cucumber, peeled and chopped80 g red bell pepper, chopped1 small garlic clove, roughly chopped30 g cucumber, very finely diced
2. 2

   Place the beetroot, tomatoes, cucumber, bell pepper, garlic, sherry vinegar, olive oil, cold water, salt, and black pepper in a blender. Blend for 45 to 60 seconds until completely smooth. If it seems too thick to drink or spoon easily, add 1 to 2 tablespoons more cold water; if too thin, blend in a little extra tomato.

   200 g cooked beetroot, peeled and chopped250 g ripe tomatoes, chopped120 g cucumber, peeled and chopped80 g red bell pepper, chopped1 small garlic clove, roughly chopped15 ml sherry vinegar10 ml extra-virgin olive oil120 ml cold water4 g fine salt0.5 g black pepper
3. 3

   Taste and adjust the balance. Gazpacho should taste bright and refreshing, so add a tiny splash more vinegar for sharpness or a pinch more salt if the tomato flavor needs lifting. Blend again briefly after adjusting.

4. 4

   Pour into 2 bowls or glasses. Finish with the finely diced cucumber, a light drizzle of olive oil, and a little black pepper on top. Serve immediately, ideally well chilled from the cold water and fresh vegetables.

   30 g cucumber, very finely diced5 ml extra-virgin olive oil0.5 g black pepper

Origin & History

Gazpacho is a classic cold soup from Andalusia, traditionally made with tomato, olive oil, vinegar, and raw vegetables. Beetroot versions are a modern variation found in contemporary Spanish home cooking and tapas-style menus, where the beet adds sweetness, vivid color, and an earthy depth while keeping the dish refreshing.