Pressure Cooker Vegan Beet Gazpacho

Image of Paola van der Hulst
Rated 5.0 based on 5 customer reviews
Pressure Cooker Vegan Beet Gazpacho
Pressure Cooker Vegan Beet Gazpacho
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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

Appliances

For best results, we recommend using:

Directions

  1. Place beets in inner steel pot of pressure cooker and pour enough water over the top to cover completely. Add pinch of salt.
  2. Lock pressure cooker lid in place and turn steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 20 minutes. Let pressure release naturally for 15 minutes, then turn steam vent handle to Venting to quick-release remaining pressure. Transfer beets to a bowl and refrigerate until cooled completely.
  3. Blend beets, tomatoes, cucumber, olive oil, lemon juice, shallot, garlic, vinegar, and orange juice using an immersion blender or in a blender until very smooth; season with salt and pepper.
  4. Transfer gazpacho to a bowl, cover with plastic wrap, and chill until cold, at least 2 hours.
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!

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Kaylee Adams

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.

Image of Hector Jonass

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.

Image of Jessica Scott

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.

Image of Greg Jones

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.

Image of Katie Hason

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.