Pressure Cooker Vegan Beet Gazpacho
- 1 pound trimmed beets
- 1 pinch salt
- 1 pound tomatoes, chopped
- 1 cucumber, peeled and chopped
- 1/4 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
For best results, we recommend using:
- Put beets in your pressure cooker with enough water just to cover and a pinch of salt.
- Lock pressure cooker lid in place, select High Pressure, and cook for 20 minutes. Release pressure naturally for 15 minutes before doing a quick release. Transfer beets to a plate and refrigerate to cool completely.
- Blend beets, tomatoes, cucumber, olive oil, lemon juice, shallot, garlic, vinegar, and orange juice in a blender until very smooth; season with salt and pepper.
- Transfer gazpacho to a bowl, cover with plastic wrap, and chill for at least 2 hours.
Feel free to use store-bought cooked beets or cook them ahead of time and store in the fridge for up to three days.
What others are saying
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.
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.