Beet Gazpacho

Servings: 2

Author:

Prep Time
25 minutes

Cook Time
45 minutes

Total Time
1 hour, 10 minutes

Soup

Gazpacho beet gazpacho gazpacho soup

🧂 Ingredients

1 Place the beets into a medium pot and cover with water. Bring to a boil. Turn
the heat to a simmer for 45- 60 minutes, until tender. Remove from heat and
chill the beets and their cooking liquid.
2 Roughly chop 3 beets and add 2 cups of the cold cooking liquid to a blender. Add
half of the chopped red onion, garlic cloves, 1/2 English cucumber, salt,
pepper, sherry vinegar, and 2/3 of the fresh dill.
3 Blend until very smooth. Place in the refrigerator until ready to serve.
4 Prepare the toppings by dicing the remaining beet, cucumber, and avocado and
chopping the remaining dill.
5 Pour chilled gazpacho soup into bowls, top with the garnishes, and enjoy!