May Magazines 2018 89144 - Page 24

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