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LETTUCE LEAF

Beet Gazpacho

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Prep Time 30 minutes
Course: Soup
Ingredients Method

Ingredients
  

  • 2 beets
  • 2 medium cucumbers
  • 1/4 cup dill
  • 2 cloves garlic
  • 1/2 yellow onion
  • 1 tbsp white vinegar
  • 2 tsp kosher salt
  • 2 cups filtered water
Grilled Croutons
  • 2 thick slices of sourdough bread
  • 1 tbsp olive oil
  • 1 tsp sea salt

Method
 

  1. Boil beets till its tender
  2. When beets are cool place it in the high speed blender
  3. Add onion, garlic, cucumbers, dill, white vinegar, salt and water
  4. Blend it untill smooth
  5. Add more water if the soup is too thick
  6. Serve and enjoy
Grilled Croutons
  1. Heat up the grill
  2. Drizzle slices of bread with olive oil and sprinkle it with sea salt
  3. Grill the bread until its charred on both sides
  4. Slice the bread on the crouton size pieces
To Serve
  1. Pour some soup in the bowl
  2. Add some croutons and chopped dill on top
  3. Drizzle it with some olive oil
  4. Serve and enjoy