Vibrant beetroot gazpacho with kefir and a wasabi kick. A bold, refreshing chilled soup – it’s light, zesty and perfect for sunny days.
Cool beet soup with kefir and wasabi
This chilled soup is as bold in flavor as it is in color. Earthy sweet beets blended with creamy kefir create a tangy, refreshing base, while a touch of wasabi adds just the right amount of heat to wake up your palate. It’s light, nourishing and full of contrast.
Perfect as a starter or light lunch on warmer days, this gazpacho is a modern twist on a classic, and a beautiful way to showcase spring produce in a whole new form.
This vibrant gazpacho tastes just as good as it looks. It’s inspired by traditional Polish flavors, made with young spring beets and their leafy green tops, which have a subtle, spinach-like taste. A total flavor bomb—and yes, I’m obsessed!
How to make beet gazpacho
I started by simmering the beets with garlic and ginger, then cooked them briefly in vegetable broth. Once cooled, I blended everything with kefir and a touch of wasabi. The result? A creamy, zesty, slightly spicy gazpacho that’s as refreshing as it is unique. It’s basically perfection in a bowl—and super easy to make.
Can’t find kefir? You can swap it with buttermilk, yoghurt or sour cream.
Instead of wasabi, you could also use horseradish.
Storing tips
- In the fridge: Store the soup in an airtight container for up to 5 days. It’s the perfect make-ahead dish for warm days—just grab it straight from the fridge, no reheating needed!
- In the freezer: Make a bigger batch and freeze the chilled beet soup for up to 3 months. Let it thaw overnight in the fridge before serving.
More soup recipes
Beet Gazpacho with Kefir and Wasabi
Ingredients
- 2 tsp vegetable oil
- 8 young beets with green leaves - chopped
- 1 garlic clove - minced
- ½ tsp grated ginger
- 4 cups vegetable broth
- 1 tbsp lemon juice
- 1 tsp wasabi
- 1 tbsp low sodium soy sauce
- 1 ½ cups kefir
- salt - to taste
- black pepper - to taste
Toppings
- 4 radishes - sliced
- ½ cucumber - chopped
- 1 tbsp black sesame seeds
- 1 tsp chopped dill
- 1 tsp chopped parsley
- 1 tsp chopped chives
Instructions
- Rinse the beets under running water and trim off the roots. Separate the beets from the greens, cut the beetroot into tiny cubes, then finely chop the stalks and leaves.
- Heat oil in a pot over low heat. Add the garlic and ginger, and sauté until fragrant. Stir in the diced beets and let them simmer for about 5 minutes. Pour in the broth and cook for another 5 minutes. Add the chopped stalks and leaves, and simmer for 3 more minutes. Stir in the lemon juice, soy sauce, and wasabi. Set aside to cool completely.
- Once cooled, blend with kefir until smooth (or leave it slightly chunky if you prefer). Season with salt and pepper to taste.
- Serve cold, topped with thinly sliced radishes and cucumber. Finish with a sprinkle of sesame seeds and fresh herbs. Enjoy!
Leave a Reply