3/4 lb Beets (4 md beets, smaller
-than a tennis ball)
1/4 c Red or sweet onion; finely
-diced, divided
1 cl Garlic; up to 2
3 sm Turkish cucumbers; divided
1/2 c Fresh dill; divided
2 tb Sherry vinegar; plus more to
-taste
1/2 ts Kosher salt; more to taste
1/4 ts Fresh pepper
Place beets in a medium pot and cover with water. Bring to a boil.
Turn heat down to low and simmer until fork tender all the way
through, about 45 to 60 minutes. Chill beets and their cooking liquid.
Once beets are cold, slip off their skins using your hands. Slice and
place 3 of the 4 beets (saving one) in a blender with 2 cups of the
cold cooking liquid (or use ice water, or cold veggie stock). Add the
half of the chopped onion (about 1/8 cup), 2 garlic cloves, 2 sliced
turkish cucumbers (saving one), salt, pepper, vinegar, and about 2/3
of the fresh dill (saving some for garnish).
Blend until very smooth. Taste and adjust salt and vinegar. Place in
the refrigerator until ready to serve.
Prep the garnishes. Finely dice remaining beet, cucumber, avocado,
and chop the remaining dill. Pour chilled beet soup (the colder it
is, the better) into bowls. Top with with the garnishes. Drizzle with
a little olive oil or a swirl of yogurt or sour cream if you like.
Serve immediately!
