Tomato-Beet Gazpacho
Updated: Jun 23, 2025
On the first day of Summer, Mother Nature gave to me, a freakishly hot day. Well, hot for southern Wisconsin, that is. I really wanted to keep cooking to a minimum, and came up with this.
INGREDIENTS:
8 oz. of cooked baby beets, peeled and roughly chopped.
These can be roasted, steamed, or even out of a can.
2 cups of canned tomatoes
Full disclosure – for me, this was the last jar of roasted tomatoes I canned a couple years ago. Those had been roasted with olive oil, basil, garlic, onion, rosemary and oregano. If you use canned tomatoes from the grocery store, you could either go with the Italian seasoned variety, or flavor them yourself.
1 large shallot, roughly chopped
2 cloves of garlic, smashed
3 Tbsp. extra virgin olive oil
1 Tbsp. white balsamic vinegar
Again, full disclosure – I use a honey & ginger flavored white balsamic vinegar here; see comments for a link to the source.
1 Tbsp. lemon juice
2 cups water
2 tsp. salt
FOR GARNISHING:
Coconut milk
Chopped chives
Chopped garlic scapes
Chopped pickled red onion
… use your imagination!
METHOD:
Place all of the ingredients into a blender or food processor and blend until completely smooth; season with additional salt, pepper, balsamic vinegar, and/or lemon juice to taste. Force through a fine sieve, stir well, and chill in the refrigerator for at least an hour before serving.
Transfer to bowls and garnish.
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