Vegan Beet and Carrot Gazpacho Recipe


The method to Delicious and Easy Beet and Carrot Gazpacho for a New Healthy Vegan Lifestyle – (Vegan Diet, Vegan Pancakes, Vegan Recipes, Weight Loss, Vegetarian)

Yield: Serves 4
Prep Time: 15 mins
Chill Time: 1-2 hours


  • 2 cups beet, chunks
  • 1 carrot, chunks
  • 2 tomatoes, chunks
  • 1 cup Swiss chard, chopped
  • ½ teaspoon cumin powder
  • ½ teaspoon tarragon (or anise seeds)
  • 1-2 cups water
  • 1 tablespoon olive oil
  • Pinch of salt and white pepper
  • 1 tablespoon flax seeds


  • ½ cup radish, cubed
  • ½ cup zucchini, cubed
  • 3-4 Swiss chard leaves


  1. Peel the beets and carrots and cut them into big chunks. Add them to a steamer bowl. Place the bowl in a saucepan filled with 1 inch of water, cover it with a lid, and steam for 12-15 minutes. Leave the bowl to cool.
  2. Place the cubed tomatoes, spices, salt, and chopped Swiss chard in a blender or food processor. Blend it all into a smooth paste.
  3. Pour the paste into a large bowl. Process the steamed vegetables into the paste adding enough water to make it as smooth as possible.
  4. Pour the mixture into a soup bowl and add in the olive oil. Combine well. Pour the mixture into glasses or Mason jars. Top each glass with the chard leaves, radish, and zucchini. Chill the gazpacho in the fridge for an hour or two. Serve cold as an appetizer.


Nutritional Value Per Serving:

•         Calories: 97
•         Fat (g): 4.2
•         Carbs (g): 13.4
•         Dietary Fiber (g): 3.5
•         Sugars (g): 9.2
•         Protein (g): 2.6


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