This summery beet gazpacho is packed full of vegetables and topped with fresh herbs, fresh chopped vegetables and a drizzle of Greek yogurt. You’ll love how simple this soup is to throw together and it’s perfect for hot summer nights.
Disclosure: This post is sponsored by Truvia. All thoughts are 100% my own.
I’m one of those people that feel soup has no real season. I will literally eat soup ever. single. day. And in every. single. season. I know summer can get really hot BUT I still want soup. I mean to be honest I usually have my AC pumping all day long so it’s not like eating soup is the worst thing ever. I would probably feel different if I didn’t have AC but that is insane. Seriously, I would last 2.2 seconds in a house with no AC. I’m a total princess in that department.
Plus if I get warm my skin gets all itchy and that is zero fun.
Ok, enough about itchy skin. It’s weird. Let’s talk about this soup. This beet gazpacho is made with a puree of vegetables BUT then I went and got even more healthy by topping it with even more vegetables and a drizzle of Greek yogurt. Plus, can we talk about the color of soup – gorgeous !
I know beets tend to be a pretty polarizing topic. People either LOVE them or HATE them! Obviously, I’m on team LOVE but for all you haters I hope you would at least give this a try. Yes, beets always have a slight “earthy” taste but the addition of Truvia nectar helps bring just a bit of sweetness to help cut through that earthy quality.
If you’re not familiar with Truvia nectar it’s stevia sweetener blended with honey to create a delicious sweetener that brings in that delicious honey flavor. I know it’s not typical to add sweetener to gazpacho but I’m only just a touch to bring out the sweetness of the beets. Trust me, it’s the perfect addition!
Oh, and just know that this beet gazpacho can really be customized to your liking. I happen to love dill and cilantro BUT if you don’t like one feel free to leave it out. I also threw in a little cucumber, red onion, and avocado. Again, feel free to adjust the quantities of the recipe to your personal record. This soup is so summer and I know you’ll love it. Plus, the color – OMG!
Gah, I almost forgot to tell you the most wonderful thing about this soup. You literally just throw everything into your blender (I used my vitamix) and puree. Seriously, could this be any easier?
Looking for more soup recipes? Try my spicy chicken lime soup, 20 minute seafood stew, chicken and chard tortilla soup, roasted cauliflower fennel leek soup, New England clam chowder or my spring pea soup.
This summery beet gazpacho is packed full of vegetables and topped with fresh herbs, fresh chopped vegetables and a drizzle of Greek yogurt. You'll love how simple this soup is to throw together and it's perfect for hot summer nights.
Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutesplus chilling time
- 4 medium sized beets
- 1/2 English cucumber
- 1/2 avocado, scooped out of skin
- 1/2 small red onion, peeled
- 1/4 cup packed fresh cilantro
- 1/4 cup packed fresh dill
- 2 cloves garlic
- 2 cups vegetable stock
- 1-3 teaspoons Truvia Nectar
- Kosher salt and pepper, to taste
- For topping: chopped cucumber, red onion, avocado, cilantro, dill and Greek yogurt.
Chop the tops and bottoms off the beets and add to a pot. Cover with cold water and set over medium-high heat. Cook for about 40 minutes or until the beets are tender.
Let cool and peel off the skin. It should slide right off with little to no effort.
In a high-powered blender add the beets, cucumber, avocado, red onion, cilantro, dill, garlic, vegetable stock, Truvia Nectar, kosher salt and black pepper. Blend on high until smooth. Add more stock if you desire a thinner soup.
Let chill for at least 4 hours or even overnight.
Serve cold with desired toppings.
Note: Add as much or as little Truvia Nectar as desired. I like to start off with 1 teaspoon, taste and then add more if I think it needs to be slightly sweeter.