Borschtpacho

• 2 medium beets (10 ounces)
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 2 pounds medium tomatoes, chopped
• 3 slices of white sandwich bread, crusts discarded and bread torn
• 1 sweet Italian frying pepper, stemmed, seeded and chopped
• 2 Persian cucumbers1 peeled and chopped, 1 cut into thin slices
• 1 1/2 cups raspberries
• 1 shallot, chopped
• 1/4 cup sherry vinegar
• 2 medium garlic cloves, minced
• Small mint leaves, for garnish

1. Preheat the oven to 375.
2. On a large piece of foil, drizzle the beets with olive oil and season with salt; wrap tightly and bake for 1 hour, until tender.
3. Let the beets cool slightly, then rub off the skins with a paper towel.
4. Cut one beet into 1/4-inch dice and reserve for garnish.
5. Chop the remaining beet and transfer to a large glass bowl.
6. Add the tomatoes, bread, pepper, chopped cucumber, berries, shallot, vinegar, garlic and 1/4 cup of the oil.
7. Stir in a generous pinch of salt and let stand at room temperature, stirring, until the tomatoes release their juices and the bread is very soft, 30 minutes.
8. Stir in 2 cups of water.
9. Working in batches, ladle the mixture into a blender and puree until very smooth.
10. Strain the soup through a coarse sieve into a large bowl or pitcher.
11. Cover and refrigerate until well chilled, at least 2 hours.
12. Whisk the remaining 1/4 cup of oil into the soup; season with salt.
13. Ladle the soup into bowls.
14. Garnish with mint, the diced beet and sliced cucumber, drizzle with oil and serve.

beets, extravirgin olive oil, kosher salt, tomatoes, white sandwich bread, sweet italian frying pepper, raspberries, shallot, sherry vinegar, garlic, mint

Taken from www.foodandwine.com/recipes/borschtpacho (may not work)