How long does it take to make Beetroot Gazpacho Soup Recipe?

The total time to make Beetroot Gazpacho Soup Recipe is 35 minutes. Preparation takes 15 minutes and cooking takes 20 minutes.

How many servings does this Beetroot Gazpacho Soup Recipe recipe make?

This recipe makes 3-4 servings of Beetroot Gazpacho Soup Recipe.

What type of cuisine is Beetroot Gazpacho Soup Recipe?

Beetroot Gazpacho Soup Recipe is a Continental dish from the Soup Recipes category.

Beetroot Gazpacho Soup Recipe

Name: Beetroot Gazpacho Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3-4
Cuisine: Continental
Ingredients: 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; Fried Bread Cubes (Croutons); Coriander (Dhania) Leaves

Ayeesha Riaz

October 30, 2017

1866 Ratings

Beetroot Gazpacho Soup Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 15 M|Cook: 20 M|Total: 35 M

Makes:3-4 Servings

Meal:Appetizer

Cuisine:Continental

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

Ingredients

Ingredients for garnish

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

Fried Bread Cubes (Croutons)

Coriander (Dhania) Leaves

Instructions for Beetroot Gazpacho Soup Recipe

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

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.

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

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.

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

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