Garlic & Golden Beet Gazpacho

I find beets to be that ONE vegetable that I can’t seem to get enough of. Perhaps it’s because it takes quite a bit of effort to roast it at home, so I don’t eat it as often as I would like! 😉 Regardless of the effort required, I am sure many of you will enjoy this golden-beet recipe. Golden beets are not that deep, dark purplish-red color that are very commonly available in stores. I bought these golden beets at my local farmer’s market (yay for them being in season!) and found that these beets have a different flavor profile: less sweet, a little more bitter, yet I would describe the flavors as more ‘muscular’ than red beets that are much much sweeter on the palette.

As a time saving tip, feel free to roast the beets, peel them, and cube them – then FREEZE! When you are ready to use these cubes for this soup (or a salad with goat cheese over arugula – hint hint!), you have just cut down 45 minutes to an hour of your prep time 🙂

Lastly, this recipe involves beets after all, and can have significant bitterness – which is why I have used garlic and (cream) cheese so liberally. The lemon juice in the recipe also brings out the beautiful flavors that I love my beets for.

I hope you enjoy this garlicky, creamy, and beet-y chilled soup! 🙂 PS you can get cute with this recipe and serve them in shot glasses at your next soiree as an appetizer!

Yields: 6-8 generous portions

Ingredients

5 cups cooked golden beets, roasted, peeled and cubed
3 tablespoons minced shallots
1.5 cups vegetable broth
2/3 cup mascarpone
1 cup garlic herb cream cheese, room temperature
3 tablespoons sherry vinegar
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons fresh lemon juice (or more!)
garlic extra virgin olive oil, for garnish

Directions

To keep this recipe as simple as possible, please click here to see how to prepare your roasted beets. They have explained it beautifully with pictures, so why re-invent the wheel? 🙂

Put the beets, shallots and broth in a blender and blend until smooth.

Add the mascarpone, herbed cream cheese, sherry vinegar, Kosher salt and black pepper. Blend again until smooth. Taste and adjust seasonings (salt, pepper, lemon juice) per your liking.

Chill in the refrigerator for a few hours and serve! Optional garnish: fried sage leaves or toasted pine nuts!

Note: Pass the liquid through a strainer before refrigeration to thin out if you prefer a thinner soup.

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