Beetroot Gazpacho
A refreshing and vibrant cold soup perfect for summer days.
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- •250 grams Vine ripe tomatoes
- •1/2 Red bell pepper
- •1/2 Onion
- •1/2 clove Garlic
- •1/2 CucumberDeseeded and peeled
- •Canned beets
- •50 ml Olive oil
- •2 tablespoons Sherry vinegarCan substitute with balsamic vinegar
- •Salt
- •Black pepper
- 1
Rinse and prepare the tomatoes by removing the pits and cutting them into smaller pieces.
2 min
- 2
Cut the red bell pepper in half, using one half for the gazpacho and the other for garnish.
1 min
- 3
Peel and quarter the onion.
1 min
- 4
Peel and deseed the cucumber, then cut it into smaller pieces.
2 min
- 5
Prepare the garlic by removing any sprouts.
1 min
- 6
Add all prepared vegetables to a blender.
1 min
- 7
Add canned beets, olive oil, and sherry vinegar to the blender.
1 min
- 8
Season with salt and black pepper.
1 min
- 9
Blend on high for 40 seconds to a minute until smooth.
1 min
- 10
Taste and adjust seasoning if necessary.
1 min
- 11
Strain the gazpacho through a sieve if desired for a smoother texture.
2 min
- 12
Prepare croutons by cutting bread into cubes and frying in olive oil until golden brown.
5 min
- 13
Garnish with diced red bell pepper, onion, and cucumber.
2 min
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