Beetroot Gazpacho
Beetroot and cucumber provide fiber and potassium, while serving the soup cold preserves its fresh vegetable character. Apple cider vinegar gives it a noticeable acidity, and blending creates a smooth base contrasted by finely diced garnish. Chill the gazpacho before serving and add the garnish just before it reaches the table.
Peel the beetroot (600 g) and cut it into 450 g of medium cubes for the base, reserving 150 g for the garnish. Peel the cucumbers (300 g) and cut 200 g for the base, reserving 100 g for serving. Finely chop the red onion (80 g), reserving part for the garnish, mince the garlic (6 g), and set aside part of the dill (15 g) for serving.
Pour the water (400 g) into a blender. Add the beetroot and cucumber for the soup base, half of the onion, the garlic, most of the dill, apple cider vinegar (30 g), table salt (3 g), and black pepper (1 g).
Blend for about 5 minutes until smooth, taste, and adjust the salt and vinegar if needed. Chill the gazpacho before serving.
Before serving, dice the reserved beetroot and cucumber, and finely chop the reserved onion and dill. Pour the cold soup into bowls and garnish it with the prepared vegetables.
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