Beetroot Gazpacho

INGREDIENTS

lb beets ( 4 medium beets, smaller than a tennis ball)

cup red or sweet onion, finely diced, divided

2 garlic cloves

3 small turkish cucumbers, divided

C fresh dill, divided

2 Tablespoons sherry vinegar, plus more to taste

teaspoon kosher salt, more to taste

teaspoon fresh pepper

Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped

dill, baby nasturtium leaves, olive oil or yogurt or sour cream

INSTRUCTIONS

Place beets in a medium pot and cover with water. Bring to a boil. Turn heat

down to low and simmer until fork tender all the way through, about 45- 60

minutes. Chill beets and their cooking liquid.

Once beets are cold, slip off their skins using your hands. Slice and place 3

of the 4 beets ( saving one) in a blender with 2 Cups of the cold cooking

liquid ( or use ice water, or cold veggie stock). Add the half of the chopped

onion( about ⅛ cup) , 2 garlic cloves, 2 sliced turkish cucumbers ( saving one)

salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish).

Blend until very smooth. Taste and adjust salt and vinegar. Place in the

refrigerator until ready to serve.

Prep the garnishes. Finely dice remaining beet, cucumber, avocado and chop the

remaining dill. Pour chilled beet soup (the colder it is, the better) into

bowls. Top with with the garnishes. Drizzle with a little olive oil or a swirl

of yogurt or sour cream if you like. Serve immediately!