27th August 2020

Featured / Food / George Blower

Beetroot Gazpacho with Smoked Rapeseed Oil and Garden Herbs

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Beetroot Gazpacho with Smoked Rapeseed Oil and Garden Herbs

Serves: 4

Cooks in: 40 mins

Difficulty: Easy


650g Beetroot
5 cloves Garlic
450g Red or White Onions
Apple Cider Vinegar
Sea Salt
Smoked Rapeseed Oil
Any soft herbs you fancy, sorrel works well


This is a simple recipe; it’s about using a few good ingredients and pairing them well. Gazpacho makes a great interlude between a second and third course or perfect for serving punch-style, in the middle of the table as a cool, refreshing starter before a BBQ feast.

You can use any kind of beetroots you have, their vivid colour will shine through whether red, chioggia or golden. Same goes for the herbs on top. In fact, all the components can be changed, from the type of acidity you use (elderflower vinegar works well, as does sherry), the herbs on top and the oil to dress it. Best served in small bowls or cups, with a little sourdough perhaps.


1. Give the beets a good wash, as we’re going to leave the skins on. If they came with tops, reserve these for a salad later.

2. Using a mandoline or sharp knife, finely slice the beetroots along with the onion and garlic. Keeping everything thin helps reduce cooking time, ensuring both the flavour and colour isn’t lost to the water when boiling.

3. Pour over just enough to cover the veg and pop on the stove. Bring to the boil, then simmer uncovered until just tender.

4. Transfer to a food processor and blitz until no lumps remain. Now you can either stop here or strain it through a fine sieve. Both work well. Straining makes it a much more cleaner dish, you're able to pick out all the flavour nuances. Whereas when leaving it unstrained, you get the wholesome earthy notes of beetroot coming through, supported by the onions and garlic.

5. Leave to chill, then season with sea salt and whichever kind of vinegar you’re using. You want a pleasing tang of acidity to be present, but not overpowering.

6. Tear or finely shred your herbs and dress with your oil of choice - I find Duchess Farms Smoked Rapeseed or Horseradish Vinaigrette particularly good on top.

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George Blower

Leith-trained George Blower started his culinary career learning the ropes from eco-chef Tom Hunt with seasonal, minimal waste cuisine at Poco. Then, after some time with Nuno Mendes at Taberna Do Mercado and Origin Coffee, George created his ever-growing supper club, Blower’s Place, offering a seven-course vegan-by-default tasting menu for 30 guests roughly every 8 weeks. Alongside founding Blower's Place, George is also a chef at award-winning zero waste restaurant, Silo, in Hackney Wick.

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