Beet And Tomato Gazpacho Recipes

BEET AND TOMATO GAZPACHO

Beet and Tomato Gazpacho image

By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added one chopped, unpeeled Granny Smith apple, which worked very well. Cooking time is chilling time.

Provided by zeldaz51

Categories Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 thick slices onions (red or white)
1 large beet, roasted and peeled (about 6 ounces)
6 ounces cucumbers, peeled and coarsely chopped (one small or 1/2 long European)
2 lbs ripe tomatoes, quartered
2 sticks celery, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry wine vinegar, plus a little extra for the onion
3 tablespoons extra virgin olive oil
salt
1/2-1 cup ice water
1/2 cup diced cucumber
slivered fresh mint leaves

Steps:

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

Nutrition Facts : Calories 114.8, Fat 7.2, SaturatedFat 1, Sodium 27.8, Carbohydrate 12.3, Fiber 3, Sugar 7.1, Protein 2.3

BEET GAZPACHO WITH SHRIMP

Beet Gazpacho with Shrimp image

You can make this refreshing meal without even turning on the oven or stove top. Float pre-cooked shrimp on a bowl of gazpacho made heartier with earthy beets. Look for vacuum-packed cooked beets in the produce section of supermarkets.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 10

Ingredients

1 package (8.8 ounces) cooked beets, chopped, juices reserved
1 large cucumber (12 ounces), peeled and chopped
1 1/2 pounds ripe tomatoes (about 5 medium), cored and chopped
1 teaspoon chopped garlic
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt
1/2 cup fresh basil leaves, plus more for serving
3/4 pound large cooked shrimp, for serving
Crackers, for serving

Steps:

Puree beets with juices, cucumber, tomatoes, garlic, vinegar, oil, 1 tablespoon salt, and basil in a blender or food processor until almost smooth. Season with more salt as desired. Chill until ready to serve, at least 1 hour and up to 1 day.
Divide gazpacho among 4 serving bowls. Drizzle with oil, and top with shrimp and a few basil leaves. Serve, with crackers.

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