Gazpacho Red Beet Soup

• 1 organic red onion
• 1/4 organic fennel bulb
• 2 organic leek leaves
• 4-5 organic garlic cloves
• 2 organic red beets
• 1-2 organic celery stalks
• handful of organic Italian parsley
• 2 tbsp of organic extra virgin olive oil
• 3-4 large organic tomatoes
• 1/4 cup of organic/natural coconut cream
• sea salt
• organic black pepper
• organic cayenne pepper
• 1 organic avocado

1. 1. Chop onion, fennel, leek and garlic. Let sit for 5 minutes.
2. 2. Peel and dice red beets. Set aside.
3. 3. Chop celery and parsley. Set aside.
4. 4. In a small frying pan, add olive oil and lightly fry onions, fennel and garlic with beets at low heat for 2-3 minutes. This will give the onions and garlic a milder flavor and also lightly soften the beets for blending.
5. 5. Chop tomatoes, add to a blender with coconut cream and blend (or a mixing bowl, using a hand blender).
6. 6. Add all remaining ingredients (except avocados) and blend together with tomatoes.
7. 7. Transport blended ingredients to a large bowl.
8. 8. Stir for about 1-2 minutes. Then add spices (add olive oil if you did not fry onions and garlic). Stir well for another minute or so.
9. 9. Let soup sit for at least 10-15 minutes. You can use this time to prep the rest of your dinner.
10. 10. Once soup has 'marinated', pour evenly into bowls.
11. 11. Peel avocado and cut in slices or pieces.
12. 12. Add avocado to bowls (distribute evenly).
13. 13. Serve and enjoy!

red onion, fennel bulb, leek leaves, garlic, red beets, celery stalks, handful, extra virgin olive oil, tomatoes, cream, salt, black pepper, cayenne pepper, avocado

Taken from www.epicurious.com/recipes/member/views/gazpacho-red-beet-soup-50189888 (may not work)