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Parve
Easy
4 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
A cool beet gazpacho is the perfect refreshing soup to enjoy on a hot summer’s day. The soup features cooked beets plus borscht as the liquid to add additional layers of beet flavor!
4 medium Gefen Organic Beets or other ready-cooked beets, divided
2 cups Manischewitz Borscht, or more until desired consistency is reached
1/4 cup diced red onion, divided
3 Persian cucumbers, divided
1/4 cup fresh, cleaned dill, plus more for garnish
2 tablespoons Tonnelli Red Wine Vinegar
1/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 avocado, diced, for garnish
drizzle of olive oil
diced beets
diced red onion
diced cucumber
fresh dill
Place three beets, borscht, 1/8 cup red onion, two cucumbers, dill, red wine vinegar and seasoning into a blender. Blend until smooth and creamy. Add more borscht as desired until you achieve your desired consistency.
Taste and adjust vinegar and seasoning. Place in the fridge until ready to serve.
Before serving, prep the garnishes. Pour chilled beet soup into bowls, drizzle with olive oil and top with garnishes.
Sponsored by Manischewitz
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