How To Make Beet and Cucumber Gazpacho Recipe
A refreshing soup made with beets, cucumbers, and other fresh ingredients.
Preparation: 15 minutes
Cooking: 0 minutes
Total: 15 minutes
Serves:
Ingredients
- 2 medium beets, peeled and chopped
- 2 small cucumbers, peeled and chopped
- 1 small red onion, chopped
- 1 garlic clove, minced
- 2 cups low-sodium tomato juice
- 2 tbsp red wine vinegar
- 1 tbsp extra-virgin olive oil
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
Instructions
-
In a blender or food processor, puree the beets, cucumbers, onion, garlic, tomato juice, red wine vinegar, and olive oil until smooth.
-
Season with salt and pepper to taste.
-
Chill in the refrigerator for at least 30 minutes before serving.
-
Garnish with chopped parsley and serve.
Nutrition
- Calories : 96kcal
- Total Fat : 4g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 361mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 8g
- Protein : 3g
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