Beet Gazpacho

• 1 tsp olive oil
• 1 None small Spanish onion, chopped coarsely
• 1 clove garlic, minced
• 1 lb beets, trimmed, chopped coarsely
• 1 None medium apple, cored, chopped coarsely
• 4 cups vegetable stock
• 1/4 cup lemon juice
• 1/4 tsp Tabasco sauce
• 1/2 None Persian cucumber, seeded, chopped finely
• 1/2 None small red onion, chopped finely
• 1 tbsp light sour cream

1. Heat oil in a large saucepan over medium heat. Cook onion and garlic, stirring, until onion softens. Add beets, apple, vegetable stock and 1/2 cup water. Bring to a boil then reduce heat and simmer, covered, for 20 mins, or until beets are tender, stirring occasionally.
2. Puree soup until smooth then stir in lemon juice and Tabasco. Chill, covered, until cold.
3. Serve chilled soup topped with remaining ingredients.

olive oil, onion, clove garlic, beets, apple, vegetable stock, lemon juice, tabasco sauce, persian cucumber, red onion, sour cream

Taken from recipes-plus.com/api/v2.0/recipes/35185 (may not work)