There’s nothing quite like a cold bowl of gazpacho on a warm day-refreshing, vibrant, and full of flavor! This beetroot gazpacho is a twist on the classic Spanish dish but still super delicious and the perfect way to use up beetroot!

I think beetroot is an underappreciated vegetable. It brings a rich color and depth of flavor and it perfectly complements the other ingredients in this chilled beet soup or gazpacho. It’s naturally vegan, can be made gluten-free and packed with seasonal produce, it’s the perfect spring and summer recipe.

Their natural sweetness complements the acidity of tomatoes perfectly, and when blended with cucumber, onion, olive oil, and vinegar, the result is a silky, tangy soup that is perfect for spring and summer.

What You’ll Need

This recipe doesn’t require any cooking, just a bit of chopping, resting, and blending. Here’s a look at what goes into it:

Beetroots: Precooked beets are the star of the show, lending their bold color and earthy sweetness.

Tomatoes: Ripe, juicy tomatoes form the base of any gazpacho. Use flavorful tomatoes-cherry tomatoes, large heirlooms or vine-ripened ones.

Cucumber: It add coolness and balances the beets’ sweetness.

Onion: A small amount of raw onion gives a little bite-red or white both work well.

Stale bread: This helps thicken the gazpacho. Use it for the croutons

Olive oil and vinegar: These bring richness and tang. Use good-quality extra virgin olive oil and a apple cider or red wine vinegar for best results.

Toppings: A small handful of croutons, chopped cucumber, beetroot, tomato, and a drizzle of olive oil elevate the final dish.

Beetroot Gazpacho – Step-by-Step Instructions

Prep your vegetables
Start by chopping the cooked beets into small chunks. Chop the tomatoes, cucumber, and a quarter of an onion. Tear the stale bread into smaller pieces.

oil added to beetroot gazpacho ingredients

Marinate for flavor (optional)
Place the chopped vegetables and bread into a bowl. Add the olive oil, red vinegar, and a good pinch of salt. Toss everything together and let it sit for 30 minutes in the fridge.

This rest allows the vegetables to release their juices and the bread to absorb all the flavors, but it’s optional.

Blend until smooth
Transfer the marinated mixture into a high-speed blender. Start with adding 1/4 cup of cold water. Blend and adjust with more cold water. I prefer this soup on the thicker side.

beetroot gazpacho ingredients in a blender

Taste
Taste your gazpacho and adjust the seasoning if necessary. You can eat it immediately but if you leave it in the fridge for a couple hours hour or so before serving, the flavors will meld together even more.

Serve with toppings
With stale bread you can make croutons by simply chopping them into chunks, cooking them in a pan with some olive oil and a spich of salt until golden and crunchy.

Pour the chilled beet soup into bowls and top with the croutons. If you have any remaning beetroot, cucumber, and tomato you can chop them finely and add them on top for a little texture.

Finish with a drizzle of olive oil and a crack of black pepper if you like.

Why You’ll Love This Chilled Beet Soup

Nourishing and light: Packed with vegetables, this gazpacho is a great source of vitamins and antioxidants.

No cooking required: Perfect for hot days when you want something satisfying without turning on the stove.

Bold color, bold flavor: The deep magenta color is stunning, and the combination of beetroot and tomato creates a uniquely sweet-tart balance.

Vegan and budget-friendly: Simple pantry and fridge staples come together for a beautiful, plant-based meal or starter.

Storage Tips

You can store this gazpacho in the fridge in an airtight container for up to 3 days. In fact, it often tastes better on the second day. Give it a stir before serving, and always add the toppings fresh, just before eating. Gazpacho doesn’t freeze well due to the raw vegetables, so it’s best enjoyed fresh or within a few days.

FAQs

Can I make it without bread?

Yes, I like adding the bread as it helps thicken the gazpacho and gives it a creamy texture, but if you’re gluten-free or prefer a lighter version, you can skip it. The soup will still be delicious, just a bit thinner.

Can I freeze beet gazpacho?
Freezing is not recommended due to the texture change of raw vegetables. It’s best enjoyed fresh or within 2–3 days.

What can I serve with beetroot gazpacho?
I usually serve it as an appetizer or as a side dish.

DID YOU MAKE THIS RECIPE?

If you try this beetroot tomato gazpacho I would love to know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces

I love to see recreations and share them!