Ginger Lemongrass Beet Gazpacho

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READY IN: 45mins
Recipe by Sharon Shiner

This is a great way to use up beets. I developed this soup for a client of mine, and topped it with grilled shrimp.

Ingredients Nutrition


  1. In a large Dutch oven, heat oil over medium-high heat.
  2. Add the onions, carrots, celery, garlic, lemon grass, ginger, salt, pepper and coriander to the Dutch oven. Cook, stirring frequently, for 7-8 minutes.
  3. Add beets and vegetable or chicken broth to Dutch oven; bring to a boil and then reduce heat and simmer, uncovered until beets are tender, 15-20 minutes, stirring occasionally.
  4. Allow soup to cool, then process in a food processor, or with an immersion stick blender until smooth.
  5. Stir in cilantro and lime zest and juice; check for seasonings and add salt and pepper as necessary.

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