Gazpacho is traditionally served cold; however, creativity rules, and heating up cold soups in winter is a cozy fix that doesn’t compromise flavors! We’ve puréed this gazpacho to a creamy state. If you long for more texture, leave out some chunks of roasted beets. Finely dice and add at the end.
For best results, home-roasted beets will ensure optimum freshness. Cut large, unpeeled beets in half and rub with oil. Place in an oven-safe pan. Add 1/4 cup water to pan. Cover and bake at 350 F for 45 minutes to 1 hour, or until fork tender. Remove, and once cooled, peel outer skins. Refrigerate until ready to make gazpacho. In a bind? Many grocery stores sell cooked beets in the produce aisle. Canned beets can also be substituted.
- 1 Tbsp extra-virgin olive oil
- 1 cooking onion peeled and chopped
- 2 lbs roasted red beets peeled and chopped, about 3 very large
- 4 cups low sodium vegetable stock
- 1 Tbsp orange zest
- 3 Tbsp orange juice
- 1/4 tsp crushed red pepper flakes plus extra for garnish
- 1/4 tsp sea salt
- 1 Tbsp Dukkah
- Orange slices arugula (optional)
- In medium-sized saucepan, heat oil. Add chopped onion and sauté over medium heat for 3 minutes, or until soft but not golden. Add chopped beets, stock, zest, juice, and seasonings. Bring to a gentle boil. Cover, reduce heat, and simmer for 10 minutes for flavors to blend. Remove from heat.
- In high-speed blender, in batches, purée mixture until smooth and creamy. Ladle into bowls and serve hot garnished with Dukkah, orange slices, arugula, and pinches of crushed red pepper flakes, if you wish.
Per 1 cup serving: 84 calories; 3 g protein; 2 g fat (0 g sat. fat); 16 g total carbohydrates (12 g sugar, 3 g fiber); 232 mg sodium
