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Spicy Hot Beet Gazpacho
Makes 2 L
Gazpacho is traditionally served cold; however, creativity rules, and heating up cold soups in winter is a cozy fix that doesn’t compromise flavours! 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.
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Ingredients
- 1 Tbsp (15 mL) extra-virgin olive oil
- 1 cooking onion, peeled and chopped
- 2 lbs (1 kg) roasted red beets, peeled and chopped, about 3 very large
- 4 cups (1 L) low-sodium vegetable stock
- 1 Tbsp (15 mL) orange zest
- 3 Tbsp (45 mL) orange juice
- 1/4 tsp (1 mL) crushed red pepper flakes, plus extra for garnish
- 1/4 tsp (1 mL) sea salt
- 1 Tbsp (15 mL) Dukkah
- Orange slices, arugula (optional)
Nutrition
Per serving:
- calories 84
- protein 3 g
-
fat
2 g
- sat. fat 0 g
-
total carbohydrates
16 g
- sugar 12 g
- fibre 3 g
- sodium 232 mg
Directions
01
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 flavours to blend. Remove from heat.
02
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.
