Spicy Hot Beet Gazpacho - alive magazine

Ingredients

• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 cooking onion, peeled and chopped
• 2 lbs (1 kg) roasted red beets, peeled and chopped, about 3 very large
• 4 cups (1 L) low-sodium vegetable stock
• 1 Tbsp (15 mL) orange zest
• 3 Tbsp (45 mL) orange juice
• 1/4 tsp (1 mL) crushed red pepper flakes, plus extra for garnish
• 1/4 tsp (1 mL) sea salt
• 1 Tbsp (15 mL) Dukkah
• Orange slices, arugula (optional)