Discovering the Beets
My Favorite is Vibrant Beet Cold Soup and one sunny afternoon, I wandered through my garden and spotted the beets shining in the soil. Their deep, rich color called to me, and I felt excited about what I could create. I picked a few medium-sized beets, their earthy scent filling the air as I scrubbed them clean. I had a vision for a refreshing cold soup that would brighten our summer meals.
The Perfect Blend
As I began to cook, I gathered fresh ingredients from my kitchen. I chopped crisp cucumbers, fragrant dill, and a ripe avocado. The colors danced together, creating a beautiful rainbow on my cutting board. Once the beets were tender, I peeled them, feeling a sense of accomplishment. Blending everything together, I watched as the mixture transformed into a smooth, vibrant soup. It looked like summer in a bowl!
Chilling Moments
After blending, I poured the soup into a container and placed it in the fridge. I loved this waiting time; it gave me a chance to think about how I would serve it. I diced more cucumber, beet, and avocado for garnishes, making the soup even more colorful. The anticipation built as I imagined my family’s reaction to this delicious creation.
Sharing the Joy
I decided to share my Vibrant Beet Cold Soup with my neighbors. I invited them over, and everyone loved it! They asked for the recipe, and I happily shared it. It felt great to see my creation bring joy to others, turning a simple meal into a lovely summer gathering.
Table of Contents
Chef’s Notes-Vibrant Beet Cold Soup
- Ensure beets are fully tender; they should easily pierce with a fork. This guarantees a smooth blend.
- Let cooked beets cool completely before peeling for easier handling.
- Adjust seasoning gradually—taste after each addition of salt, vinegar, or pepper to achieve the perfect balance.
- Add a squeeze of fresh lemon juice or a splash of hot sauce for extra zing.
- Top with roasted nuts or seeds for added texture and flavor contrast.
Vibrant Beet Cold Soup
Dive into the zesty world of chilled beet soup, a perfect blend of earthy beets, crisp cucumbers, creamy avocado, and fragrant dill. This refreshing Gazpacho is not just a delight for your taste buds but also a vibrant addition to your healthy meal repertoire. Whether you’re cooling down on a summer day or seeking a nutrient-packed vegan option, this soup promises simplicity and flavor in every bowl. Get ready to impress your guests with this easy, affordable, and customizable recipe that’s as beautiful as it is delicious!
4
bowls20
minutes45
minutes108
kcal1
hour5
minutesKeep the screen of your device on
Ingredients
- Produce
3 medium-sized beets approximately 12 ounces, scrubbed and trimmed
3 small Turkish-style cucumbers sliced and separated
1/4 cup red or sweet onions finely chopped, divided
2 cloves garlic minced
1/2 cup fresh dill roughly chopped, divided
1 ripe avocado diced (for garnish)
Directions
- Cooking Beets – Start by placing the beetroots in a medium-sized pot filled with water. Bring it to a boil over high heat, then reduce the temperature to let it simmer until the beets are tender when pierced with a fork, which usually takes about 60 to 90 minutes.
- Blending Ingredients – Once the beets have cooled down, peel off their skins. In a blender, combine three peeled beets with 2 cups of cold water or vegetable broth. Add half of the chopped onions, minced garlic, and two sliced cucumbers. Season with salt, pepper, sherry vinegar, and two-thirds of the chopped dill. Blend the mixture until smooth, then taste and adjust seasoning as needed.
- Preparing Garnishes – While the soup chills, dice the remaining beet, cucumber, and avocado. Finely chop the remaining dill for garnish.
- Serving the Gazpacho – Pour the chilled soup into serving bowls and top with the prepared garnishes. Optionally, drizzle with olive oil or add a spoonful of yogurt or sour cream for added richness. Serve immediately to enjoy its refreshing taste.
Equipment
- chef’s knife
- cutting board
- personal blender
- measuring cups and spoons
- mixing bowls
Nutrition Facts
- Calories: 108kcal
- Carbohydrates: 14.5g
- Protein: 3g
- Fat: 5.1g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 228.6mg
- Potassium: 400mg
- Fiber: 4g
- Sugar: 9.3g
- Vitamin A: 900IU
- Vitamin C: 30mg
- Calcium: 20mg
- Iron: 2mg
FAQ- Vibrant Beet Cold Soup
Can I make this soup ahead of time?
Yes, this soup stores well in the fridge for up to 3 days, allowing flavors to meld.
What can I substitute for beets?
Roasted carrots can be used for a different flavor profile.
Is this soup vegan?
Yes, the recipe is entirely vegan, especially if you use coconut yogurt instead of dairy.
Can I freeze this soup?
While it can be frozen, the texture may change. It’s best enjoyed fresh or chilled.
How can I add more protein?
Consider adding chickpeas or a scoop of plant-based protein powder before blending for a protein boost.
