Clark’s Golden Beet Gazpacho Recipe

It’s Autumn – this is such a wonderful time of year.

“Autumn mornings: sunshine and crisp air, birds and calmness, year’s end and day’s beginnings.” ~ Terri Guillemets

​I still have tomatoes to use from my garden, how about you? Today I’m sharing a great recipe with you for using produce from your garden, if you have any left. This gazpacho is simple to make if you have a good blender. I was lucky enough to assist in tasting several versions of this cold soup while it was being perfected for you. Even though I feel this recipe is totally cookbook worthy (manifesting 😉 it’s too good not to share with you now, and really I’m too excited about it to keep it to myself.

Allowing the soup to chill in the refrigerator gives the flavors a chance to marry. The fresh ginger adds a nice kick to the soup, and is chock full of many wonderful health benefits. Ginger is thought to contribute to a healthy heart and act as a cleanser to the GI tract.

Clark’s Golden Beet Gazpacho Recipe

Serves: 3-4

Ingredients:
3 cups golden beets, peeled and cut into large chunks
4 cups tomatoes, cut into large chunks
2 cups cucumber, peeled and cut into large chunks
4 chives
½ Tbsp. freshly ground ginger
Juice from ¼ a lemon
2 Tbsp. apple cider vinegar
¾ tsp. salt, pink Himalayan or sea salt recommended
⅛ tsp. pepper
⅛ tsp. garlic powder
⅛ tsp. onion powder
⅛ tsp. turmeric powder
⅛ tsp. thyme, dried
⅛ tsp. Basil, dried
1/16 tsp. cayenne pepper (optional)
4 – 6 Tbsp. beet cooking water
2 Tbsp. extra virgin olive oil

*reserve beet water

Directions:
Add the large chunks of peeled beets to boiling water. Cook for approximately 10 minutes or until fork tender. Reserve the cooking water for soup.

Start by adding 4 Tbsp. beet cooking water to a high speed blender. Add the rest of the ingredients to the blender except the olive oil. Blend until smooth adding more beet water as necessary or until desired consistency is reached.

Drizzle in olive oil, and blend lightly.

Allow soup to chill in the refrigerator until ready to serve.

*Note – if you prefer a chunkier soup leave aside a few chunks of beets, cucumber and tomato, and blend very lightly at the end.

“Autumn… the year’s last, loveliest smile.” ~ William Cullen Bryant

Happy Soup Eating!

With love and gratitude,
Wendy Irene