Gazpacho biet en bramen VVV Texel Fotograaf Annette van Ruitenburg

Recipe: beetroot gazpacho with blackberries and creme fraiche

This month, we’re sharing Annette’s recipe for beetroot gazpacho with blackberries. Gazpacho is a cold Spanish soup that lends itself beautifully to a version that uses Texel’s bounty.

Beetroot gazpacho with blackberries and creme fraiche

You can pick the blackberries for this soup from bushes on the roadside and along paths in the forests and near the dunes. Blackberries grow from August until October at the latest. You may also pick blackberries in the National Park Dunes of Texel if they are growing right alongside a path. Make sure to wash fruit you pick yourself thoroughly using plenty of water.


  • 500 grams boiled beetroot (available at Novalishoeve and other outlets)
  • Juice of one lime
  • 200 grams blackberries
  • 50 grams parsley (save a few sprigs for garnishing)
  • Salt and pepper
  • 50 grams creme fraiche


Wash the beetroot and cut off the leaves, leaving little tails on top just to avoid damaging the beetroot. Boil the beetroot in water until tender, approximately 30 to 45 minutes depending on the size. Peel the beetroot and let cool completely. Once the beetroot have cooled, puree them with the lime juice, blackberries, parsley, and a little salt and pepper. Refrigerate the soup until serving. You might use a couple of ice cubes to cool the soup faster. Garnish the soup with a dollop of creme fraiche and a sprig of fresh parsley.

Enjoy your meal!

Culinair journalist

Annette lives in De Waal and is the author of several cookbooks. You may know them: The Taste of and Lekker Wads. Characteristic of Annette's recipes is that they consist of as many Texel ingredients as possible and you can make a nice trip to collect them. Every month, Annette writes a recipe for VVV Texel.

Annette van RuitenburgRecipe writer

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