Mediterranean cuisine for every day

Beetroot Gazpacho

7 comments Jun 19th, 2010 | By | Category: Recipes, Soups

This Gazpacho has a more intense coloring than the classic version of the dish. The beetroot gives it an earthy touch that goes well with the tomato, onion, peppers and garlic. I like to season this Gazpacho with a pinch of cayenne pepper.

preparation time: 15 minutes

difficulty: easy


  • 250 gram beets
  • 2 large tomatoes
  • 1 green pepper
  • half a cucumber
  • half an onion
  • 2 cloves of garlic
  • some stale bread
  • a bit of good red wine vinegar
  • some olive oil
  • Cayenne pepper
  • honey
  • salt and pepper


Bring water to boil. Blanch the tomatoes, then set them aside to cool off.

Boil the beetroot or use ready boiled ones.

Peel the tomatoes. Remove the seeds from the bell pepper. Peel the cucumber, the onion, the garlic. Put all the veggies including the beetroot into the mixer. Add a sip of vinegar, a big sip of olive oil, some honey, salt and pepper. Then blend all until smooth. Season with cayenne pepper and put in the fridge to chill.

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  1. That gazpacho is original! It sure looks and sounds delicious!



  2. I love the colour here Tobias:d They say we eat with our eyes first:D

  3. Wonderful! Definitely I’m going to try this! Very nice photo too!

  4. Tobias

    I have not forgotten you! I will touch base and contact you tomorrow by e-mail if you like.

    Love that gazpacho! I am a fan of beets, so I follow them wherever they are and in a cold gazpacho, perfect for that heat!

  5. You are the minister of beets!

  6. @ Joumana: Please do so. I am still very interested!

  7. [...] Τα Μανιτάρια σερβίρουν Μανιτάρια στα κάρβουνα…σουβλάκια., ενώ στο blog Tobias cooks, o Tobias σερβίρει παγωμένες σούπες γκασπάτσο στην κλασική εκδοχή, με τομάτα, αλλά και με πατζάρια! Beetroot Gazpacho [...]

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