Pressure Cooker Vegan Beet Gazpacho

Name: Pressure Cooker Vegan Beet Gazpacho
Total time: 2 h 30 min
Yield: 4 serving(s)
Ingredients: 1 pound trimmed beets; water as needed; 1 pinch salt; 1 pound tomatoes, chopped; 1 cucumber, peeled and chopped; ¼ cup extra-virgin olive oil; 2 tablespoons lemon juice; 1 small shallot, chopped; 2 cloves garlic; 2 tablespoons white wine vinegar; 2 tablespoons orange juice; salt and freshly ground black pepper to taste

Paola van der Hulst Website

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This vegetarian and vegan version of gazpacho features the incredible earthy notes of perfectly cooked beets. The beets are prepared with a variety of other fresh vegetables and flavored with white wine vinegar and orange juice. The result is a chilled soup that is sure to refresh your palate on a warm summer day. Make it ahead of time and refrigerate overnight for an easy and refreshing lunch!

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Mealthy Tip

Feel free to use store-bought cooked beets or cook them ahead of time and store in the fridge for up to three days. This will help cut down on prep time when you are looking to beat the clock!

Nutrition Facts

Per Serving: 253 calories; 19g fat; 21.1g carbohydrates; 4g protein; 0mg cholesterol; 193mg sodium.

Full nutrition

Amount Per Serving
Calories 253		Calories from Fat 167
% Daily Value*
Total Fat 19g		29%
	Saturated Fat 3g	13%
	Trans Fat 0.0g
	Polyunsaturated Fat 2.1g
	Monounsaturated Fat 13.2g
Cholesterol 0mg		0%
Sodium 193mg		8%
Total Carbohydrate 21.1g		7%
	Dietary Fiber 4g	17%
	Sugars 14.5g
Protein 4g

Vitamin A 21%		Vitamin C 43%
Calcium 4%		Iron 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Katie Hason says:

This variation of gazpacho is incredible! All of the ingredients blend well together and the consistency is perfect. The beets aren't overpowering and the traditional tomato base is nice. I prepared it a day ahead and enjoyed it with avocado toast.

Jessica Scott says:

I've tried all different types of gazpachos, but this one is by far the most unique! The earthy flavor from the beets, cool cucumber taste, and tomatoes go great together. Even though it's a chilled soup, it's refreshing any time of year.

Greg Jones says:

I made this for my sister in law, who is a vegan. I try everything I make, but I wasn't expecting to like this. I was surprised! Lesson learned, don't be so quick to judge. Honestly, I will make this again! I also felt really good about eating a healthy dish and trying something new.

Hector Jonass says:

Not sure I'd call this a "gazpacho," but it's pretty tasty, all the same. It does make a nice bowl of cold soup, for sure. It was a nice way to use the beets that were reaching their end days in my crisper. I used both red and golden beets. Topped with homemade croutons, because it just seemed like it needed croutons.

Kaylee Adams says:

Store-bought cooked beets were perfect in this dish. Whenever I can reduce the prep or cooking time, it makes it a lot easier on me. Thank you for that tip! My hubby and I both love gazpacho and were pleasantly pleased with this. I also added some pepitas for crunchy texture.