Chilled Beet & Cucumber Gazpacho
This refreshing chilled soup takes inspiration from traditional borscht while enhancing the flavors of summer. Fresh beets provide a vibrant hue, while creamy yogurt and sour cream introduce a delightful tang. The crunch of English cucumbers and the brightness of lemon juice and vinegar add to its refreshing nature. While it includes dill, you can easily omit it to suit your personal taste. Ideal as a vibrant starter or a light meal on hot days, this soup is best served chilled and garnished with a dollop of sour cream.
N/A
Servings
96
Calories
12
Ingredients
Ingredients
Fresh beets
5 medium (cooked and diced)
Kosher salt
to taste (used for boiling and seasoning)
Chicken stock
2 cups (preferably homemade)
Sour cream
16 ounces (plus extra for serving)
Plain yogurt
1/2 cup (can be Greek yogurt for thicker texture)
Sugar
1/4 cup (for balancing the flavors)
Fresh lemon juice
2 tablespoons (freshly squeezed)
Champagne vinegar
2 teaspoons (for added acidity)
Fresh ground black pepper
1 1/2 teaspoons (to taste)
English cucumbers
2 cups (medium-diced, seeds removed)
Scallions
1/2 cup (chopped, both white and green parts)
Fresh dill
2 tablespoons (chopped, optional, plus extra for garnish)
Instructions
1
Begin by placing the fresh beets in a large pot filled with boiling salted water. Cook uncovered for about 30 to 40 minutes until the beets are tender enough to pierce with a fork.
2
Once cooked, use a slotted spoon to transfer the beets to a bowl and allow them to cool.
3
Strain the beet cooking liquid through a fine sieve into another bowl and set it aside to cool completely.
4
In a large mixing bowl, whisk together 1 1/2 cups of the cooled beet liquid, chicken stock, sour cream, yogurt, sugar, lemon juice, champagne vinegar, 1 tablespoon of salt, and black pepper until well blended.
5
Once the beets are cool enough to handle, peel them with a small paring knife or by rubbing the skins off with your hands. Cut the beets into small to medium-sized dice.
6
Add the diced beets, diced cucumbers, chopped scallions, and chopped dill (if using) to the soup mixture. Stir gently to combine all ingredients.
7
Cover the bowl tightly with plastic wrap and place it in the refrigerator to chill for at least 4 hours or overnight to allow the flavors to meld.
8
Before serving, taste the soup and adjust seasoning as needed. Serve the chilled soup in bowls, garnished with a dollop of sour cream and an optional sprinkle of fresh dill.
Nutrition Information
6.5g
Fat
9.4g
Carbs
1.8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chilled Beet & Cucumber Gazpacho?
It is a refreshing chilled soup inspired by traditional borscht, featuring fresh beets, creamy yogurt, and English cucumbers.
How long do I need to cook the beets?
The beets should be boiled uncovered for approximately 30 to 40 minutes until tender.
How do I know when the beets are finished cooking?
The beets are ready when they can be easily pierced with a fork.
What should I do with the beet cooking liquid?
Strain the liquid through a fine sieve and set aside 1 1/2 cups to cool completely for use in the soup base.
Can I use Greek yogurt in this recipe?
Yes, you can use Greek yogurt if you prefer a thicker texture for the gazpacho.
How long must the soup chill before serving?
The soup should be refrigerated for at least 4 hours, though overnight is recommended for the best flavor.
Is the dill mandatory in this gazpacho?
No, the dill is optional and can be omitted to suit your personal taste preferences.
How many calories are in one serving?
There are approximately 96 calories per serving of this soup.
What kind of cucumbers are best for this soup?
The recipe recommends using English cucumbers, medium-diced with the seeds removed.
What type of vinegar should I use?
Champagne vinegar is recommended for adding the perfect amount of acidity.
How do I peel the cooked beets?
Once the beets have cooled, you can peel them with a paring knife or simply rub the skins off with your hands.
What are the recommended garnishes?
The soup is best served with a dollop of sour cream and an optional sprinkle of fresh dill.
How much chicken stock is needed?
The recipe requires 2 cups of chicken stock, preferably homemade.
Why is sugar added to the gazpacho?
Sugar is used to balance the flavors, specifically the acidity from the lemon and vinegar.
What is the fat content of this recipe?
Each serving contains about 6.5g of fat.
What parts of the scallions should I use?
You should use both the white and green parts of the chopped scallions.
How much salt is used in the soup mixture?
The recipe calls for 1 tablespoon of salt in the liquid mixture, plus extra for boiling the beets.
Can this soup be served as a main meal?
Yes, it can be served as a light meal on hot days or as a vibrant starter.
Should I cover the soup while it is in the fridge?
Yes, cover the bowl tightly with plastic wrap to allow the flavors to meld properly.
How many beets are required?
The recipe calls for 5 medium-sized fresh beets.
Should I adjust the seasoning before serving?
Yes, you should taste the soup and adjust the salt and pepper as needed after it has chilled.
How much lemon juice is used?
The recipe uses 2 tablespoons of freshly squeezed lemon juice.
What is the protein content of the soup?
There is 1.8g of protein per serving.
How much sour cream is in the recipe?
The soup base uses 16 ounces of sour cream.
Does the beet liquid need to be cold before mixing?
Yes, the beet liquid must be completely cooled before being whisked with the dairy ingredients.
How should the beets be diced?
The cooked and peeled beets should be cut into small to medium-sized dice.
What provides the tanginess in the soup?
The tanginess comes from the combination of sour cream, yogurt, lemon juice, and champagne vinegar.
Is this soup considered healthy?
Yes, it is classified as a healthy, refreshing, and light meal option.
How many total ingredients are in this recipe?
There are 12 main ingredients in this recipe.
Can I use vegetable stock to make it strictly vegetarian?
Yes, substituting the chicken stock with vegetable stock would make this recipe strictly vegetarian.