Best Beet Gazpacho

The tomatoes make all the difference in this easy and delicious summer soup



Ingredients

  • 3 small or 2 medium cooked beets*

  • 1 3/4 lbs tomatoes (use any type- whichever is freshest)

  • 1 large or 2 smaller green onions

  • 2 Tbs white balsamic vinegar, or a vinegar you have on hand

  • 1/4 cup olive oil

  • Sea salt, to taste



Instructions

  • Blend all ingredients and enjoy cold or at room temperature

  • It keeps well in the fridge for 3 days



Notes

  • *I steam a batch of beets in the Instant Pot (see my simple recipe) and use some for the soup and the rest in salads or beet hummus. Or they can be roasted individually in foil in a 400F oven for an hour