Beet and Tomato Gazpacho

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READY IN: 2hrs 10mins
Recipe by zeldaz51

By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added one chopped, unpeeled Granny Smith apple, which worked very well. Cooking time is chilling time.

Ingredients Nutrition


  1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
  2. Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

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