Beet Gazpacho

Ingredients

• Beets

  Raw

  5 beet or 410g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  2 clove or 6g

• Vegetable Broth

  From bouillons. Low sodium

  2 cup or 480g

• Cucumber

  With peel, raw

  3 cucumber or 903g

• Dill

  Fresh

  ½ cup sprigs or 4g

• Red wine vinegar

  2 tbsp or 30g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Place beets in a medium pot and cover with water. Bring to a boil, then reduce heat to low and simmer until fork tender, about 45-60 minutes. Chill beets and their cooking liquid.
2. Once beets are cold, remove skins by hand. Slice and place all but one beet in a blender with the vegetable stock, half of the chopped onion, garlic, all but one cucumber, salt, pepper, vinegar, and about ⅔ of the dill. Blend until smooth. Taste and adjust seasoning. Refrigerate until serving.
3. Prepare garnishes by finely dicing the remaining beet and cucumber, and chopping the remaining dill. Pour chilled soup into bowls and top with garnishes. Serve cold.