Beet and Feta Gazpacho with Hazelnuts and Coffee Oil

Ingredients

• 3 medium beets, roasted and peeled
• 1 large red bell pepper, seeds removed
• 2 garlic cloves, crushed
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 cup vegetable stock
• 1/2 cup crumbled feta cheese
• 1/4 cup finely chopped hazelnuts
• 1/4 cup coffee-infused olive oil (to make: mix 1/4 cup olive oil with 2 tablespoons coffee beans and let sit for 24 hours, then strain)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Add the roasted beets, red bell pepper, garlic, red wine vinegar, olive oil, vegetable stock, salt and pepper to a blender and puree until smooth.
2. Chill the mixture for at least an hour.
3. In a small pan over medium heat, lightly toast the chopped hazelnuts until fragrant and golden brown. Remove from heat and set aside.
4. Once the gazpacho is chilled, divide it between serving bowls. Top each bowl with crumbled feta cheese, toasted hazelnuts, and a drizzle of coffee oil.
5. Serve immediately and enjoy!

Verdict

This refreshing, cold soup is the perfect appetizer or light meal for a hot summer day. The earthy sweetness of the beets and the tanginess of the feta cheese are perfectly balanced, while the hazelnuts and coffee oil add a nuanced, unexpected flavor. Your taste buds will thank you!

Serving Suggestions

Serve with a simple green salad or grilled vegetable skewers for a complete summer meal. Crusty bread or garlic crostini are also great accompaniments to this soup.