Summer Beet and Cucumber Gazpacho

Aug 3, 2016 | Healthy Living | 0 comments

Supplying several powerful polyphenols called lignans, cucumbers are one cool vegetable. The health-boosting lignans in cucumbers have been shown to reduce the risk of cardiovascular disease, along with various forms of cancer.


Who knew? We do!

Summer Beet and Cucumber Gazpacho

Summer Beet & Cucumber Gazpacho

Yields: 3-4


4 large beets
⅔ cup chopped cucumber, plus more for garnish
½ cup fresh cilantro leaves
2 garlic gloves
⅓ cup diced red onion, plus more for garnish
1 T. apple cider vinegar
½ tsp. salt
¼ tsp. fresh ground pepper
Garnish: micro greens, extra cucumber, red onion, cubed beets, cilantro, yogurt, salt and pepper


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. Remove from heat, and let cool to room temperature. (Remove the beets from the water to speed this process up.) Save the cooking water! When the beets are cool, use your hands to remove and discard the skin. 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 and pepper to taste. Serve the soup cold, topped with micro greens, extra cucumber, red onion, cubed beets, cilantro, and yogurt.

Author: Spoons – Soups, Salads & Sandwiches