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Gazpacho de Remolacha

Name: Gazpacho de Remolacha
Prep time: 12 min
Cook time: 3 min
Total time: 15 min
Yield: 2
Cuisine: Spanish
Ingredients: 200 g cooked beetroot, peeled and chopped; 250 g ripe tomatoes, chopped; 120 g cucumber, peeled and chopped; 80 g red bell pepper, chopped; 1 small garlic clove, roughly chopped; 15 ml sherry vinegar; 10 ml extra-virgin olive oil; 120 ml cold water; 4 g fine salt; 0.5 g black pepper; 30 g cucumber, very finely diced; 5 ml extra-virgin olive oil; 0.5 g black pepper

This gazpacho de remolacha is smooth, bright, and cooling, with the sweetness of beetroot balanced by ripe tomato, cucumber, and a sharp touch of sherry vinegar. It is light yet satisfying, with a striking ruby color and a clean, fresh finish.

15 min

2 servings

109 kcal

Spanish

Ingredients

Sopa fría

200 gcooked beetroot, peeled and chopped
250 gripe tomatoes, chopped
120 gcucumber, peeled and chopped
80 gred bell pepper, chopped
1 smallgarlic clove, roughly chopped
15 mlsherry vinegar
10 mlextra-virgin olive oil
120 mlcold water
4 gfine salt
0.5 gblack pepper

Para servir

30 gcucumber, very finely diced
5 mlextra-virgin olive oil
0.5 gblack pepper

Instructions

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.
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.
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
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.

Nutrition per serving

109 kcal

Calories

Protein

14g

Carbs

Fat

Fiber

Notes

•Using ready-cooked vacuum-packed beetroot keeps the recipe within 15 minutes and gives a clean, sweet earthiness.
•For a colder gazpacho without resting time, chill the serving bowls or use a few ice cubes in the blender instead of part of the water.
•If you want an even silkier texture, pass the blended soup through a fine sieve, though this is optional for a beginner recipe.
•Serve with a small slice of toasted bread only if you do not need the dish to stay low-fat and lighter in calories.

Background

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.

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