Beet Gazpacho 4.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

Plate Lab Sep 22, 2016

This is among the most popular of Washington's own Soupergirl soups, and it happens to be refreshing, kosher, healthful and stunning.

Make Ahead: The soup can be refrigerated for up to 5 days.


Servings:
4 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-8 servings; makes about 2 1/2 quarts

Ingredients
  • 2 pounds red beets (no greens)
  • 1 1/4 pounds juicy red tomatoes
  • 1/2 red onion or 2 large shallots, chopped, plus more finely chopped red onion for garnish
  • 1 medium green bell pepper
  • 1 pound English (seedless) cucumbers
  • Cloves from 1 head garlic (about 12)
  • Scant 1/2 cup extra-virgin olive oil
  • 1 tablespoon kosher salt
  • Generous pinch freshly ground black pepper
  • Chopped fresh dill, for garnish
  • Seeded, chopped yellow bell pepper, for garnish (optional)

Directions

Scrub the beets well, then place them in a large pot of cool water. Bring to a boil over high heat, then reduce the heat to medium and cook, uncovered, for 3 to 4 hours, or until the beets are soft to the touch. Drain and cool.

Meanwhile, hull and coarsely chop the tomatoes, reserving their juices. Stem and seed the green bell pepper, then coarsely chop. Chop the red onion or shallots. Peel and chop the cucumbers. Crush the garlic cloves.

Discard the skins of the cooled beets, then coarsely chop the beets. If you'd like, keep a few chopped bits for garnishing.

Working in batches as needed, combine the beets, the tomatoes and their juices, the green bell pepper, red onion or shallots, cucumber and garlic in a high-powered blender such as a Vitamix; puree for several minutes until very smooth.

With the motor running, gradually drizzle in the oil; the soup mixture will thicken. Add the salt and pepper; pulse just to combine.

Transfer to containers with tight-fitting lids; refrigerate until well chilled. Serve cold, garnished with chopped dill, chopped red onion and some reserved chopped beets and yellow bell pepper, if using.

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Recipe Source

From Sara Polon, founder and owner of Soupergirl.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.