This beet gazpacho is straight from my April meal prep guide. April in Boston is always a confusing month. Some days are cool, some days are really summery. This beet-filled bowl combines the comfort of wintery root veggies with the coolness of a summery gazpacho. Of course, it can also be served warm. I promise you’ll like it both ways.
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Beet gazpacho recipe
3 large beets
5-6 large carrots
2 large sweet potatoes
2-3 garlic cloves, mined
1 inch fresh ginger, chopped
2 cups bone broth (hello, collagen!), vegetable stock or water
2 Tbsp maple syrup or honey
1 tsp sea salt
1/2 tsp black pepper
- Prep your veggies by peeling and chopping into 1 inch pieces.
- Do you have a slow cooker? If so, throw everything in on low for 5-6 hours (or high for 2-3 hours) and skip to step 5. No slow cooker? Start with step 3. Note: The liquid might not cover your veggies completely — that is ok.
- In a large pot, heat 1 Tbsp of olive oil over medium heat. Saute the garlic and ginger until fragrant (about 1 minute).
- Add the veggies, broth, maple or honey, salt and pepper. Bring to a boil, reduce to a simmer, cover and then cook for 25-30 minutes until the veggies are soft. Sir to toss your veggies every 10 minutes. Remove from heat and let cool.
- Using a blender or immersion blender, blend until smooth. Serve warm or chilled (i.e. gazpacho!).