Beet Gazpacho

Beet Gazpacho

6-8 servings

 3 green onions, white and green part, coarsely chopped

3/4 lb beets, peeled and sliced 1/4 inch thick

1/2 medium onion, sliced 1/4 inch thick

1/2 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick

2 tablespoons olive oil

4 cups water

2 tablespoons cider vinegar, or to taste

¼ teaspoon dried thyme or 2 sprigs fresh thyme

2 tablespoons plain whole-milk yogurt

1 tablespoon chopped basil, dill, parsley, or bronze fennel

Cook green onions, beets, onion, and apple in oil in a heavy medium pot over medium heat, stirring occasionally, until onions are softened, 10 to 12 minutes. Add water, vinegar, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil over high heat. Reduce heat and cook at a bare simmer, uncovered, until vegetables and apple are tender, 30 to 40 minutes. Remove thyme sprigs. Purée soup in batches in a blender or food processor and chill. Just before serving, season soup with salt, pepper, and vinegar. Serve cold, drizzled with yogurt and sprinkled chopped herbs.

Adapted form a recipe found at:  http://www.gourmet.com/recipes/diaryofafoodie/2008/02/beetgazpacho, June 2010.