Red Beet Gazpacho

For the beet gazpacho, first wash the beets and boil them with the peel for about 40 minutes until soft. Then let the beets cool, peel and cut into cubes.

Roughly chop the cucumber, onion and garlic and finely puree them together with the red beets. If the gazpacho is too thick, add a tiny bit of tap water and blend until creamy. Season to taste with salt, pepper and vinegar.

Chill the beet gazpacho for about 1-2 hours before serving.

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