Beet Gazpacho | Bengingi

Ingredients

• For the gazpacho:
• 4 vine tomatoes, roughly cut
• 3 Persian cucumbers, peeled and roughly cut
• 3 beets
• 1/2 red bell pepper, roughly cut
• 1/4 red onion, roughly cut
• 1 garlic clove, roughly cut
• 1 sourdough slice, crust removed
• 1/4 bunch of dill
• 2 tbsp sherry vinegar
• 2 tbsp extra virgin olive oil
• 1 tsp black pepper
• Salt
• For plating:
• Sour cream
• 1/2 cucumber, peeled and diced
• 1/4 tsp dill
• Extra virgin olive oil