Beet and Tomato Gazpacho
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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.
- Ready In:
- 2hrs 10mins
- Serves:
- Units:
ingredients
- 2 thick slices onions (red or white)
- 1 large beet, roasted and peeled (about 6 ounces)
- 6 ounces cucumbers, peeled and coarsely chopped (one small or 1/2 long European)
- 2 lbs ripe tomatoes, quartered
- 2 sticks celery, coarsely chopped
- 2 large garlic cloves, halved, green germs removed
- 2 tablespoons sherry wine vinegar, plus a little extra for the onion
- 3 tablespoons extra virgin olive oil
- salt
- 1⁄2 - 1 cup ice water
-
garnish
- 1⁄2 cup diced cucumber
- slivered fresh mint leaves
directions
- 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.
- 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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RECIPE MADE WITH LOVE BY
@zeldaz51
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@zeldaz51
Contributor
"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."
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