Cold or flu got you down? Try this healthy beet gazpacho that’s every bit as delicious as it is pretty, and the antioxidants (like betacyanin) will help you feel better, to boot! Pin It for later!
I’ve never been quite good at making my mind up about certain things. Take my preference in seasons for example. Last summer I was constantly feeling like a sweltering puddle of misery and wishing for winter. When winter came it seemed like I couldn’t get warm enough no matter what I tried and I fervently wished for warmer weather. Well, now that the warm weather is here I’m back to griping about the heat and am marking off the days on my calendar until I can pull out the winter wardrobe again. Thankfully it hasn’t gotten too hot yet but I know it’s coming. I can only breathe a sigh of relief when I remember that we have air conditioning to help combat the heat once it shows back up.
When the warm weather starts to creep back up on us I like to think of different ways to help combat the heat. After all, no one likes to feel like a sticky, sweaty mess all the time. Well, in my case I don’t like to be a sweaty mess at all but in this Texas heat it really can’t be helped. Even on the coldest setting of the best air conditioner, the heat sometimes still manages to catch up with us. This is especially true when it’s meal time. Using the kitchen when the weather is warm is like igniting an open flame and keeping it well stoked, so, I try not to fire up my open/stove as much as possible during the warm weather months. It just gets too hot to cook some nights! This is why, when I can avoid it, I throw together salads or cold cut sandwiches as an alternative to hot dishes.
Despite my preference not to use my stove for anything when it’s cold, I did recently come across a recipe that was the perfect alternative to a hot dish for our supper. In keeping with the cold dish theme that I have going I decided to give Beet Gazpacho a try. I’ve always been a fan of beets, ever since I was a kid and my mama used to make pickled eggs with beets for our New Year’s Eve dinner so I wasn’t at all perturbed to try out a soup recipe with beets as the main ingredient. As it turns out, Beet Gazpacho or cold soup as I call it, wasn’t half bad. Try it out for yourself with this recipe!
Healthy Cold and Flu Fighting Beet Gazpacho
2 red beets
2 tablespoons olive oil
3 tablespoons sour cream
1 tablespoon sugar
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
Wash the beets.
Place in a large pot of water and boil for 1 hour.
Peel the beets and chop them into small pieces.
Puree the beets, sour cream, olive oil, salt, sugar, black pepper, and lemon juice in blender or food processor until smooth (about 30 seconds).
With a spoon, split the beet mixture into 2 bowls.
Place cucumbers pieces and some dill on top for garnish.
You can also top with sour cream (or even avocado).
Got your printer turned on? Here’s the printable version:
- 2 red beets
- 1⁄2 lemon
- 1/8 cucumber
- 2 tablespoons olive oil
- 3 tablespoons sour cream
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- Wash the beets.
- Place in a large pot of water and boil for 1 hour.
- Peel the beets and chop them into small pieces.
- Puree the beets, sour cream, olive oil, salt, sugar, black pepper, and lemon juice in blender or food processor until smooth (about 30 seconds).
- With a spoon, split the beet mixture into 2 bowls.
- Place cucumbers pieces and some dill on top for garnish.
- You can also top with sour cream (or even avocado).
Recipe adapted from Martha Stewart