If we had to guess we’d say that most of the stoves and ovens in the metro area haven’t been turned on this week as the 100-degree weather returned.
We’d suggest making an exception for this perfect summer recipe from Colorado chef Jenna Johansen who recently appeared on Bravo’s Around the World in 80 Plates.
Grab some just picked beets at a farmer’s market – either red or yellow, and make a batch of her borscht-inspired Summer Pickled Beet Gazpacho.
We found out about the recipe from a useful local food blog: boulderlocavore.com.
Summer Pickled Beet Gazpacho
4 large golden or red beets, well scrubbed
1 cup white vinegar
½ cup sugar, granulated
1 tablespoon pickling spice
1 medium, cucumber
1 clove garlic, minced
½ shallot, diced
¼ inch ginger nubbin (piece of ginger)
1 1/2 tablespoons extra virgin olive oil
Soda water, as needed to thin
Plain Greek yogurt (or crème fraiche or sour cream)
Kosher salt and fresh ground black pepper to taste
Dill or other fresh herbs
Day prior to making the gazpacho: Wrap beets in foil, roast at 350 degrees for one hour or until tender. Remove foil; peel off skin, dice beets and place in the vinegar, sugar and pickling spice. Cover and place in refrigerator overnight.
The day of making the gazpacho: Peel the cucumber and remove the seeds using a spoon and dice. Remove the beets from pickling liquid. (Save strained liquid)
In a food processor or with an immersion blender, combine cucumber, beets, garlic, shallot and ginger and puree adding soda water (if needed) to achieve desired consistency. Season with kosher salt and pepper. Garnish individual servings with a spoonful of Greek yogurt and fresh herbs. Makes about six servings.
Tip: The leftover pickling liquid from this recipe can be easily reused. You can add more beets or use other vegetables such as onions, garlic and shallots which will take on a bright hue after soaking for a few days in a closed container in the refrigerator.