Gazpacho is traditionally served cold; however, creativity rules, and heating up cold soups in winter is a cozy fix that doesn’t compromise flavors! We’ve puréed this gazpacho to a creamy state. If you long for more texture, leave out some chunks of roasted beets. Finely dice and add at the end.
For best results, home-roasted beets will ensure optimum freshness. Cut large, unpeeled beets in half and rub with oil. Place in an oven-safe pan. Add 1/4 cup water to pan. Cover and bake at 350 F for 45 minutes to 1 hour, or until fork tender. Remove, and once cooled, peel outer skins. Refrigerate until ready to make gazpacho. In a bind? Many grocery stores sell cooked beets in the produce aisle. Canned beets can also be substituted.