Pickled Beet Gazpacho


  • One 16-ounce jars of pickled beets in brine, chilled
  • 2 small tomatoes, roughly chopped
  • 1 large English cucumber, diced
  • 1 large shallot, peeled and chopped
  • 4 cloves garlic, peeled
  • ½ cup ice water
  • ¼ cup extra virgin olive oil
  • Sea salt and pepper, to taste


  • Fresh cilantro dill
  • Vegan Sour Cream
  • Fresh Ground Black Pepper
  • Shaved red or Chioggia beets
  • Hemp Seeds
  • Drizzle of Olive Oil


  1. Add the first six ingredients to a high-speed blender and blend until smooth.
  2. With blender still running on low speed, gradually add the olive oil, until emulsified.
  3. Taste and add desired amount of sea salt and black pepper.
  4. Pour gazpacho into a large bowl then cover and chill for 15 minutes.
  5. Garnish with toppings of your choice and enjoy.