Skip to main content

Beet Gazpacho

Beet Gazpacho

Prep time:
6 min.
Cook time:
NA
Total time:
6 min.
Yield:
4 Servings
Ingredients
1 (16 oz.) jar Sliced Pickled Beets, undrained
4 cups tomato juice
1 cup peeled and diced seedless cucumber
0.5 cup celery, diced
0.5 cup red bell pepper, diced
1 tbsp. hot red pepper sauce
0.5 tsp. cayenne pepper
Salt and pepper to taste
Directions

Place all ingredients except salt and pepper in blender. Blend until smooth. Season with salt and pepper, as desired.

More Healthy Meals

More Healthy Meals

Corn & Blueberry Muffins

Preheat oven to 425oF. Grease 12-cup muffin tin or line with paper cups.

French Style Potato Salad

Gently combine potatoes, beans and olives in a serving bowl.

Mandarin Green Beans

Preheat oven to 350oF. Layer beans, water chestnuts, and bean sprouts in 1 qt.

Orange-Glazed Beets

Drain beets; reserve 1/2 cup liquid. In medium saucepan combine beet liquid and orange juice.

Ruby Beet & Pear Compote

In small bowl, combine orange juice and cranberries. Let stand at least 5 minutes to allow cranberries to soften.

Stuffed Baked Potatoes

Preheat oven to 400oF. Bake potatoes for 1 hour, or until tender. Cut tops from potatoes.