Yellow Beets Gazpacho

 Cooking 5 minutes
 Preparation 2h30 minutes
 2 servings


3 packs (3 x 284g) of Champêtre diced yellow beets
1 large red bell pepper
1 large poblano pepper
1 jalapeno pepper
1 large English cucumber, peeled
½ small yellow onion
2 garlic cloves
30ml (2 tbsp.) of sherry vinegar
10 ml (2 tsp.) of smoked paprika
1 pinch of cayenne pepper
65ml (¼ cup) of olive oil
65ml (¼ cup) of Marcona almonds or regular almonds
A pinch of sea salt and black pepper
65ml to 125ml (¼ to ½ cup) of water, as needed
Chives, chopped (for garnish)


  1. Roast the peppers (poblano, red and jalapeño) on the BBQ until charred on all sides.
  2. Place in a paper bag for 10-15 minutes (to help loosen the skin). Scrape the charred skin and remove the seeds.
  3. Place ¾ of the three peppers in the blender. Finely dice remaining pepper quarters and set aside for garnish.
  4. Add remaining ingredients to blender, except peppers for garnish and chives, and puree until smooth, adding enough water to reach desired consistency.
  5. Put in the fridge for at least 2 hours. Serve chilled, garnished with diced peppers, a drizzle of olive oil and a few chopped Marcona almonds.
  6. Sprinkle with chopped fresh chives.

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