Beetroot Cucumber Gazpacho

Totally unconventional, this beetroot-cucumber chilled soup is a newer more modern version from the traditional gazpacho that does not disappoint in flavour! The vibrant purple colour layered with the pale green hue feeds your eyes before your spoon even hits the roof of your mouth. The taste is salty and sweet, beautifully refreshing but comforting enough in texture with its well-rounded flavours. The spinach vinaigrette gives a strong kick of garlic and cuts the sweetness of the soup quite nicely. You can alter the strength of the garlic to your own liking, but I think it is key to have a lot of it.

The mild heat is provided from the chili flakes, while the toasted almonds give that bite and lastly, the greens give the ultimate summer freshness. This healthy soup uses yogurt instead of heavy cream and is cleansing, flavourful and is something everyone must try as the warmer days approach! The soup is modern and fun and can be dressed up in many ways depending on how you like served. For instance, add some creamy feta, crispy fried spicy tofu or even pan seared scallops with less liquid in a shallow bowl for that wow factor!  So, ready to ditch the traditional gazpacho and try this one for a change?

Gazpacho ingredients

  • 2 large beetroot (boiled, peeled, sliced into cubes)
  • 1 cup good quality chicken stock
  • 125g greek yogurt
  • 1/2 cup cucumber seeds removed (roughly 1/2 of cucumber)
  • salt /pepper
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice

Garnish: toasted almonds, sprouts, baby basil, parsley, chili flakes

Place the beetroot, cucumber, chicken stock, yogurt, lemon juice, salt/pepper/sugar into a blender and blitz until smooth. Place the liquid into a bowl, cover it with cling film and place it into the refrigerator for at least 3 hours so it chills down.

Meanwhile, make the Green Garlic vinaigrette:

  • 1 cup baby spinach leaves
  • 2 garlic cloves grated
  • 125g greek yogurt
  • 1 tablespoon good quality pesto
  • 1 teaspoon lemon juice

Mix all the ingredients together in a blender until a velvety pale green paste. Refrigerate until the soup is ready to be served. Once the soup is ready to be served: add the chilled soup in a bowl and drizzle some vinaigrette on top. Add some toasted almonds, chili flakes, sprouts and baby basil leaves and parsley.




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