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
24
May/June 2018
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