Beet Gazpacho
Soups • Jewish
Description
Beet Gazpacho
Ingredients
- Yellow Beets 4 pieces
- Olive Oil ¼ cup
- Champagne Vinegar 3 teaspoons
- English cucumber 1 piece
- Dill 0.1 teaspoons
- Spanish onions 0 oz
- Orange Bell Peppers 1 piece
- Chopped Green Onions to taste
- Sour Cream to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Rinse the beets well (the tubers should be large and of the same size) and dry them. Place on a baking sheet lined with foil, cover with foil, and wrap tightly. Bake for about 1.5 to 2 hours until tender. Cool, peel, and cut into small pieces.
Step 2
In a blender, combine the beets, olive oil, vinegar, peeled and finely chopped cucumber, finely chopped red onion, dill seeds, and finely chopped bell pepper. Blend until smooth. Season with salt and pepper.
Step 3
Strain through a sieve to remove any unblended pieces. If desired, if the soup is too thick, dilute with a small amount of water.
Step 4
Serve, garnished with dill and drizzled with olive oil, or with sour cream.
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