Beet gazpacho

This unusual version of the classic Spanish soup will delight you with a pleasant velvety texture, rich vegetable flavor and fresh cilantro aroma.

Ingredients

• Beet 4 pieces
• Cilantro ½ bundle
• Garlic 2 cloves
• Cucumber 1 piece
• Red onion ½ pieces
• Water or vegetable broth 400 ml
• Apple vinegar 1 tbsp. a spoon
• Salt taste
• Ground black pepper taste
• Can add:
• Avocado
• 1 piece Yogurt
• 2 tbsp. spoons

Directions

1. Pour the beets with cold water, bring to a boil and cook for 60–70 minutes until soft.
2. How much to cook beets and how to speed up the process
3. Cool the finished beets, peel and chop coarsely. Chop the cilantro. Pass the garlic through a press. Peel and cut the cucumber and onion into small cubes.
4. Set aside and cut into small cubes a small portion of the beetroot, if desired, to use for garnishing.
5. Combine all vegetables with cilantro and blend everything with a blender until smooth.
6. Add water or broth, vinegar, salt and pepper to the puree and stir. Refrigerate the soup for 1-2 hours.
7. When serving, you can add avocado slices and yogurt to the soup.