The recipe to Chef Sam’s Magic Beet Gazpacho, as sampled at the farm 2 weeks ago.
4-5 med/small beets
2 med cucumbers
1 medium red onion
2 garlic cloves
1 hardy handful of fresh dill
Salt and Pepper to taste
2tsp Red Wine Vinegar
1. Boil beets with the skin on until tender. Allow to cool and pop them out of their skins and set aside, saving the liquid left in the pot.
2. Cut cucumbers and onion into manageable sizes for your blender.
3. Add all of the ingredients into your blender, you can work in batches if there’s too much! Blend until smooth, strain if desired and enjoy!
Topping with yogurt/yogurt sauce is great as well as garnishing with chopped cucumber, dill, and beets! Enjoy!