Name: Beet and Tomato Gazpacho
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 serving(s)
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; 1/2 cup diced cucumber; slivered fresh mint leaves

Recipe by zeldaz51

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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:
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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

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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."

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creation by zeldaz51

8/6/2013

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.