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Beet and Fennel Gazpacho

The Silver Spoon Kitchen
  • Serves: 4
  • Preparation: 15
  • Ready: 15

A light flavoursome soup to enjoy on a hot day.


  • 500 g (1 lb 2 oz) beets (beetroot), peeled and thinly sliced
  • 2 cucumbers, peeled and diced
  • 2 scallions (spring onions), sliced, 1 tablespoon reserved for garnish
  • 1 small hot chilli, seeded and finely chopped
  • 60 ml (¼ cup) extra virgin olive oil
  • juice of 1 lemon
  • 100 ml (3½ oz) stale bread
  • 3 tablespoons chopped wild fennel or fennel fronds
  • salt


In a food processor, combine the beets (beetroot), cucumbers, scallions (spring onions), chilli, olive oil, lemon juice, a pinch of salt, and 300 ml (1¼ cups) cold water, then process until smooth and homogeneous. Break the stale bread into small pieces and add them to the food processor. Process for 2 to 3 minutes, until well combined.

Pour the gazpacho into four bowls, add a few ice cubes to each, and serve garnished with the reserved scallions and the fennel.

Additonal notes

The Vegetarian Silver Spoon by The Silver Spoon Kitchen is published by Phaidon, £35 (

“Gazpacho di barbabietola al finocchietto”

“If you can’t find raw beets, you can use pre-cooked, steamed beets instead. To soften the strong taste of the scallions, soak in cold water for 10 minutes before use. Remember that gazpacho is always served cold.”

Cookbook cover of The Vegetarian Silver Spoon

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