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Diary of a Foodie

Beet Gazpacho

Diary of a Foodie: Season Two: Baja: The New Provence

Serves6 to 8
  • Active Time:30 min
  • Start to Finish:4 hr (includes chilling)
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.