Subj : Beet Gazpacho To : All From : Ben Collver Date : Thu Mar 14 2024 10:31:35 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Beet Gazpacho Categories: Soups Yield: 4 Servings 3/4 lb Beets (4 md beets, smaller -than a tennis ball) 1/4 c Red or sweet onion; finely -diced, divided 1 cl Garlic; up to 2 3 sm Turkish cucumbers; divided 1/2 c Fresh dill; divided 2 tb Sherry vinegar; plus more to -taste 1/2 ts Kosher salt; more to taste 1/4 ts Fresh pepper MMMMM-------------------------GARNISHES------------------------------ Avocado Cucumber; diced Beet; diced Onion; finely diced Dill; chopped Baby nasturtium leaves Olive oil; yogurt, or sour -cream 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 to 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 1/8 cup), 2 garlic cloves, 2 sliced turkish cucumbers (saving one), salt, pepper, vinegar, and about 2/3 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! Recipe by Sylvia Fountaine Recipe FROM: MMMMM .