Best Beet And Tomato Gazpacho Recipes

BEET AND TOMATO GAZPACHO

Beet and Tomato Gazpacho image

The color alone is reason enough to make this gorgeous gazpacho. This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen's "The New Spanish Table." Mr. Garcia's soup also includes cherries, which I don't miss in this rendition. One roasted beet transforms a classic into a beautiful original.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 10m

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 slices red or white onion
1 large beet (about 6 ounces), roasted
1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped
2 pounds ripe tomatoes, quartered
2 sticks celery, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry vinegar, plus a little extra for the onion
3 tablespoons extra virgin olive oil
Salt to taste
1/2 to 1 cup ice water
1/2 cup diced cucumber
Slivered fresh mint leaves

Steps:

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 750 milligrams, Sugar 8 grams

BEET AND TOMATO GAZPACHO

Beet and Tomato Gazpacho image

By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added one chopped, unpeeled Granny Smith apple, which worked very well. Cooking time is chilling time.

Provided by zeldaz51

Categories Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 thick slices onions (red or white)
1 large beet, roasted and peeled (about 6 ounces)
6 ounces cucumbers, peeled and coarsely chopped (one small or 1/2 long European)
2 lbs ripe tomatoes, quartered
2 sticks celery, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry wine vinegar, plus a little extra for the onion
3 tablespoons extra virgin olive oil
salt
1/2-1 cup ice water
1/2 cup diced cucumber
slivered fresh mint leaves

Steps:

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Nutrition Facts : Calories 114.8, Fat 7.2, SaturatedFat 1, Sodium 27.8, Carbohydrate 12.3, Fiber 3, Sugar 7.1, Protein 2.3