Mia's Beet & Dill Gazpacho
Prep Time
30 minutes
Prep Notes
This cold soup is best made the day before so flavors have time to meld.
Not only is this soup surprisingly delicious, it is chock- full of anti-inflammatory and detoxifying ingredients--from garlic, turmeric and beets, to chicken bone broth. Serious health push!
Cooking Time
45 minutes
Yields
4-6 Servings
Ingredients
1.5 pounds of whole red beets, rinsed. (The size of large golf balls)
1/2 C. high quality olive oil, plus more for drizzling
1/2 pound white onion, peeled and roughly sliced
1/8th pound shallots, peeled and roughly sliced
1/4 pound of whole garlic, peeled
22 oz. chicken bone broth (such as Bonafide or Kettle and Fire) or water
1/4 C. Vinegar (red wine vinegar or Bragg's apple cider vinegar would be equally yummy)
Roughly 2.5 Tbl. Salt depending on your taste
1/2 Tbl. freshly cracked black pepper, also to your taste.
Zest and juice of one lemon
3 Tbl. Chopped fresh dill
1 Tbl. Turmeric
Directions
Preheat your oven to 425 degrees
1. In a small roasting pan or an oven safe dish with sides, place the beets, white onion, shallot and garlic together. Drizzle with some olive oil and a sprinkling of salt and pepper. Add 2 ounces of water or stock to this. (This helps the skins steam away from the beets.)
2. Cover tightly with foil and set a timer for 30 minutes. You will know the beets are done when there is some steam that escapes after lifting off the foil, as well as them being fork tender. If they aren't tender enough, throw them back in the oven for another 10-15 minutes. Timing really depends on the size of beets.
3. Cool beets slightly until you are able to handle them with your hands. Cut the top stems off and peel the skins off. You want to do this when they're still warm because they slip right off. Gloves are suggested.
4. Once they are all peeled, throw all of the roasted goodies into a blender, juices included. Add the remaining 20 ounces of water or stock to blender and blend. Blend for about 4 minutes to get it really nice and smooth.
5. Once you have a nice liquidy base, add your seasonings. Add the salt and pepper and vinegar together. Taste this for salt levels.
6. This part is important, take the olive oil and slowly stream into gazpacho as its being blended. This gives it an incredible mouth feel.
7. Add the lemon juice/zest, turmeric and chopped dill to this. Blend everything in just enough to get it mixed together.
8. Chill down for at least 6 hours, until cold. Preferably overnight because the seasonings tend to mellow out and develop as its cooled completely.
Notes
Serve with sliced avocado and a dollop of goat yogurt or creme fraiche.