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