Spicy Hot Beet Gazpacho
Servings
2Litres
Servings
2Litres
Ingredients
  • 1 Tbsp extra-virgin olive oil
  • 1 cooking onionpeeled and chopped
  • 2lbs roasted red beetspeeled and chopped, about 3 very large
  • 4cups low sodium vegetable stock
  • 1 Tbsp orange zest
  • 3 Tbsp orange juice
  • 1/4tsp crushed red pepper flakesplus extra for garnish
  • 1/4tsp sea salt
  • 1 Tbsp Dukkah
  • Orange slicesarugula (optional)
Instructions
  1. 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.
  2. 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.
Recipe Notes

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