Red Beet Gazpacho Recipe

Ingredients:

• 3 medium-sized beets, peeled and chopped
• 4 large tomatoes, chopped
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 2 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh herbs like basil or parsley for garnish (optional)

Instructions:

1. Combine all chopped vegetables and minced garlic in a large bowl.
2. Add red wine vinegar, olive oil, vegetable broth, salt, and black pepper, and mix everything until well combined.
3. Blend the mixture in batches in a blender or food processor until totally smooth.
4. Transfer the red beet gazpacho to a clean container and refrigerate for at least an hour before serving.
5. Check the seasoning before serving, garnish with fresh herbs if desired, and serve chilled.

Verdict:

This fresh and vibrant gazpacho is perfect for a light meal or an appetizer. The sweetness of the beets pairs beautifully with the tartness of the tomatoes. The added herbs add an extra fresh flavor that contrasts perfectly with the cool soup.

Serving Suggestions:

Serve the red beet gazpacho in small glasses or bowls, garnished with fresh herbs and some croutons or toasted bread on the side. It pairs perfectly with a light salad and some grilled fish or chicken. Enjoy!