Beet Gazpacho: Diary of a Foodie : gourmet.com

Diary of a Foodie

Serves6 to 8

ADAPTED FROM CHEF JAIR TÉLLEZ, RESTAURANT LAJA, VALLE DE GUADALUPE

February 2008

1 medium leek (white and pale-green parts only), halved lengthwise and coarsely chopped
2 beets (3/4 lb without greens), 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
1 1/2 tablespoons olive oil
4 cups water
2 tablespoons cider vinegar, or to taste
1 bouquet garni (2 large sprigs fresh parsely and 2 large sprigs fresh thyme tied together with kitchen string)
2 tablespoons plain whole-milk yogurt
1 tablespoon chopped dill

Wash leek in a large bowl of water, agitating it, then lift out and drain well.
Cook leek, 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, bouquet garni, 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. Discard bouquet garni.
Purée soup in batches in a blender (use caution when blending hot liquids), then chill, covered once cool, until cold.
Just before serving, season soup with salt, pepper, and vinegar. Serve cold, drizzled with yogurt and sprinkled with dill.

Cooks' note: Soup can be chilled up to 3 days.

Photograph by Stephanie Foley