Beet Gazpacho with Dill

You know it is August at the farm when you start pumping out gazpacho renditions left and right with the crazy abundance of cucumbers. I am personally going through a very complicated wisdom tooth extraction recovery, so of course, I am eating everything pureed anyway. Kind-of serendipitous… and delicious. This dish is sort of a hybrid between borscht and gazpacho, which sounds like it doesn’t work, but it does. Tangy dill with the earthiness of beet and fresh water flavors of cucumber. Eastern Europe meets Western Europe and all of it makes my American tummy happy. I have made this before with red beets, which I like just slightly more for the gorgeous striking color, but using the candy cane variety I had on hand is just what a girl’s got to do to adapt. It is still fresh and green and perfect for these hot summer days ahead. I hope you enjoy!

Beet Gazpacho with Dill

(serves 8)


  • 1 lb beet of choice
  • 1.5 lbs cucumber, deseeded
  • 1 medium red onion, charred on the grill
  • 1 cup vegetable stock
  • 1 cup fresh dill, roughly chopped
  • 1 Tbsp. Garlic, minced
  • ⅛ cup apple cider vinegar
  • ⅛ cup extra virgin olive oil
  • Fresh dill and feta for garnish


  1. Rough chop the beets and pressure cook them for 15 minutes on high with 2 inches of water (or roast wrapped in foil about 50 minutes at 375F)

  2. Char onion on the grill on high about 3 minutes each side

  3. Add all ingredients to a blender and blend until smooth

  4. Serve with fresh dill and feta