Borschtpacho

Directions

1. 1
   Preheat the oven to 375.
2. 2
   On a large piece of foil, drizzle the beets with olive oil and season with salt; wrap tightly and bake for 1 hour, until tender.
3. 3
   Let the beets cool slightly, then rub off the skins with a paper towel.
4. 4
   Cut one beet into 1/4-inch dice and reserve for garnish.
5. 5
   Chop the remaining beet and transfer to a large glass bowl.
6. 6
   Add the tomatoes, bread, pepper, chopped cucumber, berries, shallot, vinegar, garlic and 1/4 cup of the oil.
7. 7
   Stir in a generous pinch of salt and let stand at room temperature, stirring, until the tomatoes release their juices and the bread is very soft, 30 minutes.
8. 8
   Stir in 2 cups of water.
9. 9
   Working in batches, ladle the mixture into a blender and puree until very smooth.
10. 10
    Strain the soup through a coarse sieve into a large bowl or pitcher.
11. 11
    Cover and refrigerate until well chilled, at least 2 hours.
12. 12
    Whisk the remaining 1/4 cup of oil into the soup; season with salt.
13. 13
    Ladle the soup into bowls.
14. 14
    Garnish with mint, the diced beet and sliced cucumber, drizzle with oil and serve.