Vibrant Beet and Tomato Chilled Soup
This vibrant beet and tomato gazpacho, inspired by Martha Rose Shulman’s original recipe, transforms a classic summer dish into a stunning, nutrient-packed delight. The roasted beet infuses the soup with a brilliant crimson color while imparting a sweet earthiness. With the addition of crunchy cucumbers and the tartness of a Granny Smith apple, this refreshing cold soup is perfect for hot summer days. Serve it as a starter at dinner parties or as a light lunch, enhanced with fresh mint and a drizzle of olive oil for a gourmet touch. It's not only beautiful but also brimming with antioxidants and vitamins, making it a healthy choice for any occasion.
6
Servings
50
Calories
12
Ingredients
Ingredients
Onions
2 slices (thick slices (red or white))
Beet
1 large (roasted and peeled (about 6 ounces))
Cucumbers
6 ounces (peeled and coarsely chopped (one small or 1/2 long European))
Ripe tomatoes
2 lbs (quartered)
Celery
2 sticks (coarsely chopped)
Garlic cloves
2 large (halved, green germs removed)
Sherry wine vinegar
2 tablespoons (plus a little extra for soaking onions)
Extra virgin olive oil
3 tablespoons (none)
Salt
to taste (none)
Ice water
1/2-1 cup (for thinning)
Cucumber
1/2 cup (diced for garnish)
Fresh mint leaves
to taste (slivered for garnish)
Instructions
1
Begin by preparing the onions: place the thick slices in a bowl, cover them with cold water, and add a few drops of sherry wine vinegar. Allow them to soak for about 5 minutes to mellow out their flavor.
2
While the onions soak, roast your beet: wrap it in aluminum foil and roast it in a preheated oven at 400°F (200°C) until tender, approximately 45-60 minutes. Once done, peel and set aside to cool.
3
In a blender, combine the drained and rinsed onions, roasted beet, cucumbers, ripe tomatoes, celery, garlic, sherry wine vinegar, and olive oil. Blend in two batches for about 2-3 minutes, until the mixture is smooth and frothy.
4
If the mixture is too thick, gradually add ice water until you reach your desired consistency. Taste and add salt as needed.
5
Transfer the soup to a metal bowl or airtight container, cover, and refrigerate for at least 2 hours to chill thoroughly.
6
When ready to serve, ladle the gazpacho into bowls or glasses. Garnish each serving with diced cucumber and slivered fresh mint leaves for a refreshing finish.
Nutrition Information
2g
Fat
7g
Carbs
1g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the Vibrant Beet and Tomato Chilled Soup?
It is a nutrient-packed gazpacho inspired by Martha Rose Shulman, featuring roasted beets, ripe tomatoes, and crunchy cucumbers for a refreshing summer dish.
How many calories are in one serving of this soup?
Each serving contains approximately 50 calories.
Is this beet soup recipe vegan-friendly?
Yes, the recipe is entirely plant-based and suitable for vegans.
How long does it take to roast the beet?
The beet should be roasted at 400°F (200°C) for approximately 45-60 minutes until tender.
Why do I need to soak the onions in vinegar water?
Soaking the onions for 5 minutes helps mellow out their sharp flavor, making them more suitable for a cold soup.
What type of vinegar is used in this recipe?
The recipe calls for sherry wine vinegar, used both for soaking the onions and inside the soup base.
How many servings does this recipe yield?
This recipe yields 6 servings.
Can I use European cucumbers for this soup?
Yes, you can use 1/2 of a long European cucumber or one small regular cucumber.
How do I achieve the best consistency for the gazpacho?
Blend the ingredients for 2-3 minutes until smooth and frothy, then gradually add 1/2 to 1 cup of ice water if it is too thick.
What are the recommended garnishes?
Garnish the soup with diced cucumber and slivered fresh mint leaves for a refreshing finish.
How much fat is in each serving?
There are 2 grams of fat per serving.
Does this recipe contain fiber?
Yes, each serving provides 2 grams of dietary fiber.
What is the carbohydrate count per serving?
Each serving contains 7 grams of carbohydrates.
Is there protein in this chilled soup?
Yes, there is 1 gram of protein per serving.
How long should the soup chill before serving?
The soup should be refrigerated for at least 2 hours to ensure it is thoroughly chilled.
Do I need to peel the beet before roasting?
No, you should wrap it in foil to roast it first, then peel it once it has cooled.
How much olive oil is required?
The recipe uses 3 tablespoons of extra virgin olive oil.
What type of tomatoes should I use?
Use 2 lbs of ripe tomatoes, quartered, for the best flavor and texture.
Can I use red or white onions?
Either red or white thick slices of onion can be used for this recipe.
Why are the garlic germs removed?
Removing the green germs from the garlic halves helps prevent any bitter or harsh aftertaste.
Is this recipe considered healthy?
Yes, it is described as being brimming with antioxidants and vitamins, making it a very healthy choice.
What equipment is needed for this recipe?
You will need an oven for roasting the beet and a blender to process the soup ingredients.
Can I store the leftovers in the fridge?
Yes, transfer the soup to an airtight container and keep it refrigerated.
How much celery is included?
The recipe calls for 2 sticks of celery, coarsely chopped.
What makes the soup a brilliant crimson color?
The addition of a large roasted beet infuses the soup with its intense crimson hue.
Is salt added to the soup?
Yes, salt is added to taste during the blending process.
How long do I blend the mixture?
The mixture should be blended for about 2-3 minutes to ensure it is smooth.
What size should the roasted beet be?
The recipe recommends 1 large beet, which should be about 6 ounces once roasted and peeled.
Is this a good dish for dinner parties?
Yes, its vibrant color and gourmet touch make it an excellent starter for dinner parties.
Can I use ice water directly in the blender?
Yes, you can gradually add ice water into the blender to achieve the perfect consistency.