This luscious Beet Gazpacho is simple and easy to make and full of healthy fresh summer ingredients. A chilled beet soup, it’s topped with diced avocado, crunchy cucumber, onion, beet and fresh dill and a very optional drizzle of olive oil or swirl of yogurt... it is exactly what you need on a hot, summer day!

Though it may appear complicated, it is actually a snap to make easily made in 15 minutes if the beets are precooked. The finely diced veggies give it a wonderful texture and delicious fresh flavor. You may find that it is easiest to cook the beets the night before and let them chill overnight in the fridge so they are cold when you go to make the soup the next day. Beets are so silky naturally and they need no additional fat! Give it a try!

INGREDIENTS

• ¾ lb beets ( 4 medium beets, smaller than a tennis ball, 3 inches in diameter)
• ¼ cup red or sweet onion, finely diced, divided
• 1–2 garlic cloves ( 1 large or 2 two small)
• 3 small cucumbers, divided
• ½ C fresh dill, divided
• 2 Tablespoons sherry vinegar, plus more to taste
• ½ teaspoon salt, more to taste
• ¼ 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

1. 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. (Recommendation to do this night before so they can chill overnight)
2. 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.
3. 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!

Servings: Serves 4 with only 108 calories per serving when served with olive oil & 1 slice avocado

Source: feastingathome.com