October 25, 2022

Serves 4
Prep 20
Cook 50


4 medium red beets, tops cut off and set aside
½ English cucumber, diced, divided
1 small ripe avocado
½ red onion, diced
2 garlic cloves, minced
½ cup fresh dill
2 cups vegetable stock
2 tablespoons sherry vinegar
½ teaspoon salt
¼ teaspoon fresh ground pepper
3 radishes, diced


Place beets in a medium pot over medium heat and cover with water. Cook until tender 40-50 minutes. Place beets on plate to cool.

Once beets have cooled enough to handle, use your fingers to remove the skin off the beets. Cut 3 of the beets in to quarters and put into a blender. Dice the other beet and set aside.

Add to the blender half of the English cucumber, ½ of the avocado, half of the red onion, the garlic, ⅔ of the dill, stock, vinegar, salt and pepper and blend until very smooth. Taste for salt and pepper. Pour into a container and chill.

Mix the diced beet, avocado, radishes, cucumber and fresh dill together.

Pour soup into bowls or glasses and top with diced veggies. Garnish with a beet leaf. Serve while cold.

About the Author Michelle DeBerge

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