If you like gazpacho, you will love this chilled tomato beet soup swirled with pesto. Quick, healthy, and vegan, it’s the perfect light warm weather meal!
Some of my fondest memories of my early twenties in Brooklyn involve having lunch with my friend Blythe. We were both waitresses at the time, which meant we mostly worked at night, so we could go out for lunch pretty much any day of the week. We always went to the same restaurant in Park Slope called Press 195, and we always sat in the back garden, and we always ordered beet salads.
I know, I know… salad? But these weren’t just any beet salads. First of all, they were HUGE. Second of all, they were topped with so many delicious things: a tangle of caramelized onions, a sprinkle of toasted walnuts, fat crumbles of goat cheese, and these crispy rounds of toast that were slathered with olive oil and sprinkled with salt and pepper.
Those beet salads were, without a doubt, the best salads I’ve ever had in my life.
So when I had the opportunity to partner with Love Beets and organic girl on their #goodcleansummerlove campaign, my first thought was to recreate it. But then I realized two things: one, I’d probably never get it just right (you can never go home again). And two, sure 10 years ago beet salads with goat cheese were all the rage, but now they’re kind of par for the course.
Instead, I decided to sort of use the salad as inspiration for…soup!
More specifically, this healthy, refreshing (and vegan!) no-cook chilled tomato-beet soup with cashew kale pesto and cashew cream. Trust me guys, if you love gazpacho then you need this soup in your life.
Like all the best summer recipes, this one is all about keeping it simple. I’ve written before about how much I love packaged cooked beets. Cooking raw beets can be so messy, and besides, when it’s hot out, who wants to boil anything or crank up the oven?
To make this soup, we’re just blending up a whole bunch of delicious produce including ripe tomatoes, beets, cucumbers, and garlic. Olive oil and a panade (a mix of bread and water) provide thickness and body, and dry sherry adds loads of flavor.
To make the pesto, I used organic girl’s super spinach! blend, which is a mix of baby spinach, baby bok choy, and baby kale. I chose cashews because they have a really creamy texture. I find they work well in vegan pesto, which obviously doesn’t have any cheese. Aaaad since I had the cashews out already, I couldn’t resist whipping up a quick cashew cream to swirl in the soup as well. It tastes just as rich and creamy as sour cream, and doesn’t it look so pretty?
OK, now for the most exciting part of this post: Love Beets and organic girl are giving away a whole year’s supply of products! The details are below. Have fun and good luck!
![Good Clean Summer Fun 810x810 2[2]](http://turniptheoven.com/wp-content/uploads/2016/07/Good-Clean-Summer-Fun-810x810-22.png)
Chilled Tomato Beet Soup with Pesto
If you like gazpacho, you will love this healthy, vegan chilled tomato beet soup! This recipe makes more pesto and cashew cream then you will need, but the leftovers will keep for about a week in the fridge. Toss the pesto with pasta or use as a sandwich spread, and substitute the cashew cream anywhere you would use sour cream.
Servings 4
Ingredients
For the Tomato Beet Soup
- 1 slice white sandwich bread 1-ounce
- 2 pounds ripe tomatoes cored and quartered
- 1 package Love Beets cooked beets 8.8-ounce
- 1/2 large English cucumber peeled and diced
- 2 cloves garlic minced
- 1/4 cup dry sherry
- 2 teaspoons kosher salt
- 1/2 cup extra virgin olive oil
For the Cashew Kale Pesto
- 2 cups lightly packed organic girl super spinach! or organic girl greens of your choice
- 1/3 cup toasted cashews
- 1 tablespoon freshly squeezed lemon juice
- 1 small clove garlic chopped
- 1/2 teaspoon kosher salt
- 1/2 cup extra virgin olive oil
For the Cashew Cream (optional)
- 1 cup whole raw cashews soaked in water overnight or for at least 8 hours
- 1 clove garlic chopped
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- Large pinch kosher salt
Instructions
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To make the soup, combine the bread and 1/2 cup water in a small bowl and allow to stand for one minute. Squeeze the bread dry. Discard the soaking water.
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In a blender, combine the soaked bread, tomatoes, beets, cucumber, garlic, sherry, and salt and blend until smooth. With the motor running, gradually add the olive oil. (You may need to do this in batches--pour half of the tomato mixture into a bowl. Blend half of the olive oil into the remaining tomato mixture in the blender, then switch.)
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Chill the soup until very cold.
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To make the pesto, combine the greens, cashews, lemon juice, garlic, and salt in the work bowl of a food processor and pulse until finely chopped. With the motor running, slowly drizzle in the olive oil.
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To make the cashew cream, drain the cashews and transfer them to a blender. Add the garlic, olive oil, lemon juice, salt and 1/2 cup of water. Blend on high until the mixture is completely smooth and creamy. (Leftovers will keep for about a week in the fridge.)
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Serve the soup in bowls, drizzled with the pesto and cashew cream (if using).
Sarah @ Champagne Tastes says
I’ve been trying very hard to like beets.. And so far they’re one of the only vegetables that I JUST CANT love. But I’m thinking with this tomato soup mixed in that it just might be fantastic!!! What a great idea!
Megan Marlowe says
yes! I ABSOLUTELY love this soup! You’ve managed to pair all of my favorite things (beets, tomatoes and pesto) into one delicious bowl. Can’t wait to make this, Lucy!
Aish says
The only way I have used beets so far is in cutlets. Never tried in soups. Your pics are so drool worthy, may be I will give it a try.
Molly Kumar says
I totally love Gazpacho and I can say they are my official Summer food 😉 I Loooooove your ‘Tomato Beet Soup with Pesto’ – It looks so bright and fresh. Perfect to nosh with a warm toasted bread on a hot summer day.
Vicci @ It's Cheat Day Everyday says
I discovered a new love for beets when I tried the most delicious beet hummus at my favorite Greek restaurant. It’s funny how one good meal can make all the difference! This soup looks absolutely delicious and refreshing. I’m also loving the sound of that salad! So much nom here.
Megan says
I think I love you! This recipe looks amazing! I will be cooking up a storm this week now that I’ve found your site!!
Lucy Baker says
Thanks so much Megan! I hope you enjoy the recipes! I love this soup and can’t wait to make it again now that it’s warming up outside!