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Beet and Tomato Gazpacho

5.0(225)

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.

by Martha Rose Shulman

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Appetizer

Servings

Serves 6

Total time

10 min

Calories / serving

124 kcal

Ingredients (12)

serves

2 slices red or white oniononion
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, quarteredtomato
2 sticks celery, coarsely choppedcelery
2 large garlic cloves, halved, green germs removedgarlic
2 tablespoons sherry vinegar, plus a little extra for the onionsherry-vinegar
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
Salt to tastesalt
1/2 to 1 cup ice waterwater
1/2 cup diced cucumbercucumber
Slivered fresh mint leaves

Instructions (2 steps)

01Put 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.
02Working 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.

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Rich recipe — supports nutrition-aware planning.