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beet-gazpacho

The tomato season has finally arrived! As a disclaimer, tomatoes are my absolute favorite produce of all time. I adore roasting them, adding them to stews, grilling them, keeping them fresh in salads, grating them into dips, or incorporating them into a refreshing cold soup, better known as gazpacho. Recently, my wife made a delightful tweak to our gazpacho recipe at an event a couple of weeks ago. She added a few pieces of roasted beets, which imparted a richer flavor and an absolutely stunning color to the dish. Typically, gazpacho turns a pale red after blending, but the beets transformed it into one of the most beautiful hues I've ever seen for this soup. We served it in a lovely glass, topped with a dollop of sour cream, accompanied by a quick salad of cucumber and dill, a drizzle of olive oil, and a sprinkle of sea salt. Wow, what a fantastic way to kick off the tomato season and cool down during this sweltering summer!

Ingredients