Beet Gazpacho

Name: Beet Gazpacho
Ingredients: 1 tsp olive oil; 1 None small Spanish onion, chopped coarsely; 1 clove garlic, minced; 1 lb beets, trimmed, chopped coarsely; 1 None medium apple, cored, chopped coarsely; 4 cups vegetable stock; 1/4 cup lemon juice; 1/4 tsp Tabasco sauce; 1/2 None Persian cucumber, seeded, chopped finely; 1/2 None small red onion, chopped finely; 1 tbsp light sour cream

11 ingredients

3 steps

Ingredients

1 tsp olive oil
1 None small Spanish onion, chopped coarsely
1 clove garlic, minced
1 lb beets, trimmed, chopped coarsely
1 None medium apple, cored, chopped coarsely
4 cups vegetable stock
1/4 cup lemon juice
1/4 tsp Tabasco sauce
1/2 None Persian cucumber, seeded, chopped finely
1/2 None small red onion, chopped finely
1 tbsp light sour cream

Directions

1

Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add beets, apple, vegetable stock and 1/2 cup water. Bring to a boil then reduce heat and simmer, covered, for 20 mins, or until beets are tender, stirring occasionally.
2

Puree soup until smooth then stir in lemon juice and Tabasco. Chill, covered, until cold.
3

Serve chilled soup topped with remaining ingredients.