Beet and Tomato Gazpacho

Great gazpacho recipe for late spring/early summer when there are young beets and the tomatoes are not yet peak. I roasted my beets in the slow cooker for 3.5 hours; pureed my tomatoes, pushed through a sieve, and then added back to blender. Subbed green pepper for the celery. Not sure what kind of measurement "two slices" of onion is, but echo others' caution to go gently--I used maybe a Tbsp chopped. My beets were golden, so my soup was a turmeric color--pretty in its own way!

Great recipe. I have tried many recipes for gazpacho and loved this version. Added a bit more vinegar and oil but made no other changes.

Has anyone made this with a raw beet?

Taking some advice from others on here, I added 1 tsp of honey, 1/8 tsp of cayenne pepper and used two beets (since that is what I had). This was delicious and such a great color and went over well in my house.

I added a bit more vinegar and garlic. It gave it a bit more tangy flavor. Excellent results that people who don’t like beets, loved it. I will make it again.

We loved this with tabasco on top as some other reviewers mentioned!

Quite good. Used 2 Grenada seasoning peppers instead of celery. Would use 3 next time.

I added a jalapeno, cilantro and some carrots. Highly recommend!!

This is terrific and very easy, but if I were do make it again, would do the following, in order to foreground the tomato and beet flavors, reduce garlic to one reg. size clove, and chop the onion to add as a garnish instead of in the soup; the flavors mellow and blend as the soup sits and chills but I found the alliums too pronounced/sharp/overpowering. You may also end up adding something sweet depending on your veg; in this case one tsp. of honey.

This was delicious, but benefited considerably from a bit of heat. Everyone at the table made use of the Cholula hot sauce.

Added 1 tbsp GOCHUJANG brown rice red pepper paste to half the batch. Super duper.

This is a splendid, splendid recipe. No need to peel or seed the tomatoes. Roast the beet, wrapped in tin foil with olive oil and salt & pepper, for a good long time -- more than an hour, 350 degrees. The second time I made this gazpacho, I substituted a small-medium bell pepper (I used green) for the celery and it was just as delicious -- and maybe a little more so.

One onion slice would have been sufficient foe me--added a second roasted beet, more mint, one more stalk of celery and some rough cut peaches left over from cannin. Sublime color and flavor! Thank you, Martha Rose!

I'm allergic to tomatoes, so I substituted a can of organic pumpkin purée (not pumpkin pie mix!) and added the juice of half a lime. Also simmered the beet, cut in quarters in 1/2 cup of veggie stock and used that instead of water, rather than heat up the kitchen. Maybe not quite as rich, but a great summer soup in a flash.

I made it according to the recipe, without adding any water. My new favorite gazpacho. Thank you!