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This chunky version of Beet gazpacho soup is simple, delicious and tangy. It’s full of healthy summer flavours. If you prefer a smoother variety, purée it and pass it through a coarse sieve. This classic gazpacho is combined with some raw vegetables for a little kick. And is a perfect balance of sweet and tangy. Cold food needs extra seasoning so season the soup as you go and taste again after chilling. Because flavours in cold food become muted.


COOK TIME: 45 minutes
PREP TIME: 25 minutes
YIELS: 2-3
CATEGORY: Chilled soup
CUISINE: Spain and Portuguese


  • 3 beets, regular size (2 roasted beets + 1 small raw Beet, grated)

  • 1 tbsp Extra Virgin Olive oil

  • 1/4 cup french bread (roughly torn)

  • 1 tsp balsamic vinegar

  • 1/2 cup Greek yogurt

  • 1 tbsp Sugar

  • 2tbsp sour cream

  • 1/2 cup orange juice

  • 1 tsp Fresh ginger (grated)

  • 1 large Clove of Garlic (finely minced)

  • 1 tbsp Freshly squeezed lemon juice

  • Salt to taste

  • 1 tsp Roasted cumin seeds

  • Freshly ground black pepper to taste

  • 2 tbsp Fresh dill (finely chopped)

  • 2 tbsp Fresh basil (finely chopped)

  • 1 medium size shallot/red onion (finely chopped)

  • 1 European cucumber (seeded and peeled)

  • 1 tomato (peeled, seeded and finely chopped)

  • 30 gms Tofu (chopped)


  • Preheat the oven to 450 degrees Fahrenheit.

  • Place 2 beets in a foil basket with extra virgin olive oil and balsamic vinegar.

  • Wrap the foil around the beets and place it in the oven for 45-50 minutes.


  • Steam the beets.

  • Allow the beets to cool.

  • Add all the chopped veggies (cucumber, shallots, tomatoes) into the blender and reserve some of these finely chopped veggies in a separate bowl.

  • Place the beets in a food processor or blender with the Greek yogurt, sour cream, orange juice, sugar, Grated ginger, garlic, lemon juice, cucumber, tomatoes , bread and shallots. Season it with salt, pepper and roasted cumin seeds.

  • Blend until smooth and creamy.

  • Add in the reserved vegetables in the soup with raw grated beet and chopped tofu.

  • Cover and refrigerate for at least 6 hours or overnight.

  • Pour the soup into bowls. Garnish with some freshly chopped basil or dill leaves, dollop of sour cream and a drizzle of extra virgin olive oil, cumin seeds and serve it with some garlic croutons.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!

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