Beet Gazpacho {Recipe Idea}
Ingredients
- 4 medium beets
- 1-2 garlic cloves
- 1 avocado
- 1 cucumber
- 1 small red onion
- 1 pepper red or orange Small bunch of parsley
- 2-3 tablespoons of red wine vinegar or pickle juice, or beet kvass
- 1-2 cups of water from boiling beets or kombucha, or kvass
- Salt pepper, 1 tablespoon sugar (optional) to taste
- Sour cream or Greek yogurt for topping
Instructions
- Boil a pot of water and add the beets. Lower the heat, cook until ready, 30-40 minutes.
- Cool. Peel the beets. Reserve the water.
- Cut up half of the avocado, one beet, half a cucumber and half the onion - for texture and decoration.
- Add pepper and remaining veggies in a blender along with 1-2 cups of beet water. Puree.
- Mix with the vegetables you cut earlier reserving a few pieces for topping.
- Serve topped with chunks of beet, avocado, cucumber, parsley and sour cream.