Simple Beet Gazpacho with Avocado and Dill - ioanacooks

Ingredients

• 500 milliliters cold vegetable stock or water
• 0.25 teaspoon freshly ground black pepper
• 2 tablespoons sherry vinegar
• 1 to 2 garlic cloves
• 0.5 teaspoon kosher salt, plus more to taste
• 15 grams fresh dill, divided
• 3 Turkish cucumbers, reserve one for garnish
• 340 grams beets, about 4 medium
• 60 milliliters chopped red or sweet onion, divided
• Yogurt or sour cream for swirling, optional
• Olive oil for drizzling
• Chopped fresh dill
• Finely diced cucumber
• Avocado chunks
• Finely diced cooked beet
• Tiny baby nasturtium leaves, optional
• Finely diced onion