alive logo

Spicy Hot Beet Gazpacho

Makes 2 L


    Gazpacho is traditionally served cold; however, creativity rules, and heating up cold soups in winter is a cozy fix that doesn’t compromise flavours! We’ve puréed this gazpacho to a creamy state. If you long for more texture, leave out some chunks of roasted beets. Finely dice and add at the end.


    For best results, home-roasted beets will ensure optimum freshness. Cut large, unpeeled beets in half and rub with oil. Place in an oven-safe pan. Add 1/4 cup (60 mL) water to pan. Cover and bake at 350 F (180 C) for 45 minutes to 1 hour, or until fork tender. Remove, and once cooled, peel outer skins. Refrigerate until ready to make gazpacho. In a bind? Many grocery stores sell cooked beets in the produce aisle. Canned beets can also be substituted.


    Spicy Hot Beet Gazpacho


      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 1 cooking onion, peeled and chopped
      • 2 lbs (1 kg) roasted red beets, peeled and chopped, about 3 very large
      • 4 cups (1 L) low-sodium vegetable stock
      • 1 Tbsp (15 mL) orange zest
      • 3 Tbsp (45 mL) orange juice
      • 1/4 tsp (1 mL) crushed red pepper flakes, plus extra for garnish
      • 1/4 tsp (1 mL) sea salt
      • 1 Tbsp (15 mL) Dukkah
      • Orange slices, arugula (optional)


      Per serving:

      • calories84
      • protein3 g
      • fat2 g
        • sat. fat0 g
      • total carbohydrates16 g
        • sugar12 g
        • fibre3 g
      • sodium232 mg



      In medium-sized saucepan, heat oil. Add chopped onion and sauté over medium heat for 3 minutes, or until soft but not golden. Add chopped beets, stock, zest, juice, and seasonings. Bring to a gentle boil. Cover, reduce heat, and simmer for 10 minutes for flavours to blend. Remove from heat.


      In high-speed blender, in batches, purée mixture until smooth and creamy. Ladle into bowls and serve hot garnished with Dukkah, orange slices, arugula, and pinches of crushed red pepper flakes, if you wish.



      SEE MORE »
      Saffron Pasta with Lobster

      Saffron Pasta with Lobster

      Many of us have heard stories of bygone days when lobster was considered poor man’s food. Now the price of lobster makes it a special occasion treat, no longer something fishermen use as bait or garden fertilizer, which is all the more reason to avoid waste and use it entirely — antenna to tail. Ask your fishmonger to choose females for this recipe, only the female lobsters will have the roe (eggs) needed to flavor the butter for the sauce. (Raw lobster eggs are dark green and called roe, when the eggs are cooked they turn red and are called coral.) Making fresh pasta is easier than you think. If you’re not ready to take the leap, substituting your favorite dried pasta will still yield delicious results. This recipe requires you to work with live lobsters in order to get the roe and extract the maximum flavor from the shellfish. If this is something you object to, I encourage you to skip this recipe.