Beet Gazpacho

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All excited, I called my mother with the news that I had created an outrageously enticing new soup. My mother, you have to understand, is a great deal smarter than I could ever hope to be, she is also well traveled and has led an extremely glamorous life, so when I do something even remotely interesting or clever, well, I just have to share.

Of course, on top of all of that, she is respectful and kind no matter how nutty and out there I sound. So as I went on and on about how unique, delicious and vibrant my concoction was, she just said things along the lines of "Mmm," and "Sounds good honey." When I was finished gushing, with that gentle voice only a mother can conjure, she simply said "Well sweetie, your borscht recipe sounds simply wonderful."

Oh. Right. My borscht recipe. And there I really thought I had made something completely different. What I thought I had made was beet gazpacho. But nope, upon further inspection, I did, in fact, create a soup that has existed for quite some time. Centuries even. Oh well, its still pretty terrific, and worth the effort. I do hope you'll take the time to make a blender full....but now that I know its a Russian dish, I just wonder, would it improve with a shot of vodka in it? Maybe next time. Try it, and enjoy.

4 large beets, roasted, peeled and cooled
1/4 cup best quality olive oil
3 teaspoons sherry wine vinegar
1 large cucumber, peeled and seeded
1/4 red onion
1/8 teaspoon dill seeds
1 red bell pepper, seeded
Water as needed
Dill, sour cream or additional oil for garnish

In a blender, combine all the ingredients and puree. Taste, and season with salt and pepper.

Let it settle, and pour through a fine mesh strainer.

Makes enough for four people

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The type of the soup that is named borscht differs slightly by culture. - Wikipedia.com