Beet Cilantro Gazpacho
Recipe: 
Prep time: 
Cook time: 
Total time: 
Serves: 1½ quarts
 
Ingredients
  • 4 large beets
  • ½ cup fresh cilantro leaves
  • 2 garlic cloves
  • ⅔ cup chopped cucumber, plus more for garnish
  • ⅓ cup diced red onion, plus more for garnish
  • 1 Tbsp apple cider vinegar
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  • To garnish: micro greens, extra cucumber, red onion, cubed beets, cilantro, yogurt, salt & pepper
Instructions
  1. In a large pot, cover the beets with water, and bring to a boil. Cover, and reduce to a simmer. Let the beets cook for 40-50 minutes, or until tender.
  2. Remove from heat, and let cool to room temperature (remove the beets from the water to speed this process up). Save the cooking water!
  3. When the beets are cool, use your hands to remove and discard the skin.
  4. Save one beet to cube and use as a garnish. Put the rest of the beets, along with the cilantro, garlic, cucumber, onion, apple cider vinegar, salt, and pepper in a blender. Add two cups of the reserved cooking liquid, and blend until smooth. Add more liquid as needed, along with salt & pepper to taste.
  5. Serve the soup cold, topped with micro greens, extra cucumber, red onion, cubed beets, cilantro, and yogurt.
Recipe by The Kitchen Paper at http://c02.ddd.mwp.accessdomain.com/beet-cilantro-gazpacho/