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Cold Beet Gazpacho Bowl
Cool, refreshing, and vibrant – this Cold Beet Gazpacho Bowl is a feast for the eyes and the palate!
Ingredients:
– 3 medium beets, roasted and peeled
– 2 large tomatoes, diced
– 1 cucumber, peeled and chopped
– 1 red bell pepper, seeded and chopped
– 1/4 red onion, diced
– 2 garlic cloves
– 1/4 cup fresh basil leaves
– 2 tbsp olive oil
– 2 tbsp red wine vinegar
– 2 cups vegetable broth
– Salt and pepper to taste
– Sliced avocado and fresh dill for garnish
Directions:
1. In a blender, combine roasted beets, tomatoes, cucumber, red bell pepper, red onion, garlic, basil, olive oil, red wine vinegar, and vegetable broth. Blend until smooth.
2. Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour.
3. Ladle the gazpacho into bowls and top with sliced avocado and fresh dill before serving.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 1 hour 15 minutes (including chilling) | Calories: ~140 per serving | Servings: 4 | Storage Tips: Store in an airtight container in the refrigerator for up to 2 days.
