Ingredients:
7 medium beets, roasted, peeled, and roughly chopped
2 cucumbers, peeled and roughly chopped
4 cloves garlic, minced
1 1/2 cups cold water
1 teaspoon salt, more to taste
1/2 teaspoon freshly ground black pepper, more to taste
1/3 cup extra virgin olive oil, the fruitier, the better!
4 Tablespoons red wine vinegar
Optional Garnish
diced red onion
diced cooked beets
diced cucumbers
minced dill or another fresh herb
diced hard-boiled eggs
olive oil, sour cream, or crème fraîche
Equipment:
Blender or hand-immersion blender
Directions:
- Place beets, cucumbers, and garlic in the blender; if your blender is small, divide the ingredients in half and work in batches. Run the blender on high, pause, scrape down the sides, add water, and blend more.
- Add the salt, pepper, olive oil, and vinegar and blend. Scrape down the sides and taste. If you are working in batches, split these ingredients in half, add to each batch and blend. Adjust the salt and pepper and add more water if you prefer a thinner gazpacho. Note that the flavors will develop as the soup cools.
- Transfer to a large, lidded container and let cool in the refrigerator for at least 4 hours, preferably overnight, before serving.
- Serve with suggested garnishes and enjoy.