Beetroot Gazpacho Soup Recipe

Healthy soup to try for a light dinner

Beetroot Gazpacho Soup Recipe
1702 ratings.

The Beetroot Gazpacho Soup Recipe is a twist to the regular gazpacho soup. Gazpacho is a Spanish Style Cold soup, traditionally made with raw tomatoes, onions, cucumber and bread. This Beetroot Gazpacho is a slightly modified version of it and tastes absolutely delectable with beets. Serve with Zoodles In Creamy Basil Pesto Recipe for a light dinner.

If you like this recipe, try more recipes like

  1. Cream of Celery Soup Recipe
  2. Cream Of Mushroom & Spring Onion Soup Recipe
  3. Quick Creamy Pea Soup Recipe


Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Equipments Used: KitchenAid Diamond Blender
Prep in

15 M

Cooks in

20 M

Total in

35 M


3-4 Servings


  • 2 Beetroots , peeled and diced
  • 1 Cucumber , peeled and chopped
  • 1 Tomato , roughly chopped
  • 4 teaspoons Extra Virgin Olive Oil
  • 150 ml Water
  • 1/4 cup Milk
  • Salt and Pepper , to taste
  • Ingredients for garnish
  • Fried Bread Cubes (Croutons)
  • Coriander (Dhania) Leaves

How to make Beetroot Gazpacho Soup Recipe

  1. To begin making the Beetroot Gazpacho Soup Recipe, we will first preheat the oven to 220 C.

  2. Toss the beetroots, garlic in salt and olive oil. Place the beetroots on a baking tray and loosely cover the tray with foil. Place it in the oven and allow the beetroots to roast about 20 minutes until tender.

  3. Once roasted, remove the beetroots from the often and allow it to cool completely. 

  4. Combine all the ingredients into the blender to make a smooth puree. Adjust the consistency of the soup by adding more water or milk. Check the salt and pepper levels and adjust to suit your taste.

  5. Serve the Beetroot Gazpacho Soup cold topped with croutons and coriander leaves with Zoodles In Creamy Basil Pesto Recipe for a light dinner.

  6. Note: You could warm the soup and have it for winters as well. It will taste just as great.