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Beet Cilantro Gazpacho

Beet Cilantro Gazpacho | thekitchenpaper.com

Things I’ve learned recently:

  1. Getting bangs during summer, especially when a bicycle (WITH A HELMET) is your main mode of transport: terrible idea. #sweatybangs
  2. Trading the bike for a ride on the bus is an unexpected way to get some air conditioning in your life.
  3. Eating cold beet soup with lots of cucumbers *almost* makes a hot apartment feel normal.

Beet Cilantro Gazpacho | thekitchenpaper.com

Anyone else learned these life lessons recently? Oof. Portland is HOT! I spent the other afternoon at the art museum basking in the glory of air conditioning, then rode my bike for less than five minutes only to arrive at my next destination TOTALLY SATURATED. I feel like this post is rapidly approaching TMI … let’s just say, I’m coming to terms with not being a dry, lovely human all the time. OH WELL!

Beet Cilantro Gazpacho | thekitchenpaper.com

Good thing I have a big jar of this soup still in my fridge! I’ve been eating it by the bucket, topped with all sorts of fresh/cooling things: cucumber, avocado, yogurt, and sometimes radishes! Plus cold beets, cut up for a bit more beety texture. YUM ON YUM! I’m obsessed.

Beet Cilantro Gazpacho | thekitchenpaper.com

Have a lovely, hopefully COOL, weekend! xoxo

Beet Cilantro Gazpacho
 
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Recipe:
Serves: 1½ quarts
Ingredients
  • 4 large beets
  • ½ cup fresh cilantro leaves
  • 2 garlic cloves
  • ⅔ cup chopped cucumber, plus more for garnish
  • ⅓ cup diced red onion, plus more for garnish
  • 1 Tbsp apple cider vinegar
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  • To garnish: micro greens, extra cucumber, red onion, cubed beets, cilantro, yogurt, salt & pepper
Instructions
  1. In a large pot, cover the beets with water, and bring to a boil. Cover, and reduce to a simmer. Let the beets cook for 40-50 minutes, or until tender.
  2. Remove from heat, and let cool to room temperature (remove the beets from the water to speed this process up). Save the cooking water!
  3. When the beets are cool, use your hands to remove and discard the skin.
  4. Save one beet to cube and use as a garnish. Put the rest of the beets, along with the cilantro, garlic, cucumber, onion, apple cider vinegar, salt, and pepper in a blender. Add two cups of the reserved cooking liquid, and blend until smooth. Add more liquid as needed, along with salt & pepper to taste.
  5. Serve the soup cold, topped with micro greens, extra cucumber, red onion, cubed beets, cilantro, and yogurt.

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  1. This soup is such a beautiful color! And if definitely sounds like a great way to keep cool and yet eat all the veg in the land. Yay!

  2. I just made this and it is really really good! Mine didn’t turn out quite as photogenic as yours but delicious nevertheless… Thank you for sharing this tasty recipe!