Name: Delicious Beet Gazpacho
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 0.75 lb beets ((4 medium beets, smaller than a tennis ball, 3 inches in diameter)); 0.25 cup red onion (finely diced, divided); 2 clove garlic; 3 unit turkish cucumbers (divided); 0.5 cup fresh dill (divided); 2 tbsp sherry vinegar (plus more to taste); 0.5 tsp kosher salt (more to taste); 0.25 tsp fresh pepper; null null avocado (diced); null null diced cucumber; null null diced beet; null null finely diced onion; null null chopped dill; null null baby nasturtium leaves; null null olive oil; null null vegan yogurt

Instructions

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1

Place beets (0.75 lb) in a medium pot and cover with [water]. Bring to a boil. Turn heat down to low and simmer until fork tender, mins (90). Rinse with [cold water].
2

Once [beets] are cold, slip off their skins. Slice and place beets (3) in a blender with cold water (2 cup) or [vegan stock]. Add red onion (0.125 cup), garlic (2 clove), turkish cucumbers (2), kosher salt (0.5 tsp), fresh pepper (0.25 tsp), sherry vinegar (2 tbsp), and fresh dill (0.33 cup). Blend until very smooth. Taste and adjust. Refrigerate until serving.
3

Prep garnishes: finely dice remaining [beets], [diced cucumber], [avocado], and chop remaining [fresh dill] and [red onion]. Pour chilled soup into bowls. Top with prepared garnishes. Drizzle with a little [olive oil] or a swirl of [vegan yogurt]. Serve immediately.