Beet and Tomato Gazpacho

The color alone is reason enough to make this gorgeous gazpacho.

This is inspired by a gazpacho by Dani Garcia in Ana von Bremzen’s “The New Spanish Table.” Mr. Garcia’s soup also includes cherries, which I don’t miss in this rendition. One roasted beet transforms a classic into a beautiful original.

Ingredients

• 2 slices red or white onion
• 1 large beet (about 6 ounces), roasted
• 1 small (6 ounces) cucumber or 1/2 long European cucumber peeled and coarsely chopped
• 2 pounds ripe tomatoes, quartered
• 2 sticks celery, coarsely chopped
• 2 large garlic cloves, halved, green germs removed
• 2 tablespoons sherry vinegar, plus a little extra for the onion
• 3 tablespoons extra virgin olive oil
• Salt to taste
• ½ to 1 cup ice water

For garnish

• ½ cup diced cucumber
• Slivered fresh mint leaves

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    110 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 148 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6

Preparation

1. Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
2. Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.

• Advance Preparation: You can serve this the day after you make it. Leftovers are good for 2 or 3 days.