Beet Gazpacho
Serves 4
4 medium sized beets 1 / 2 English cucumber 1 / 2 avocado , scooped out of skin 1 / 4 small red onion , peeled 1 / 4 cup packed fresh cilantro 1 / 4 cup packed fresh dill 2 cloves garlic 2 cups vegetable stock 13 tsp . Truvia Nectar Salt and pepper , to taste Greek yogurt for topping
Chop the tops and bottoms off the beets and add to a pot . Cover with cold water and set over mediumhigh heat . Cook for about 40 minutes or until the beets are tender . Let cool and peel off the skin .
In a highpowered blender or food processor , add remaining ingredients . Blend on high until smooth . Add more stock if you desire a thinner soup . Let chill for at least 4 hours or overnight .
Serve cold topped with Greek yogurt , cucumber , dill , onion and avocado , if desired .
Recipe from Nutmegnanny . com
24 May / June 2018