Ingredients
One pound of beets (weighed without leaves), no larger than walnut sized
4 cloves garlic
1 small red onion, chopped
1 tsp Dijon mustard
1 Tbs sherry vinegar, the essence of gazpacho
Sea salt
2 cups ice water
Preparation
Steam beets until easily pierced with a knife, like half hour to 40 mins. Once cool enough to handle, slip them out of their skins by pinching them Combine all ingredients in a blender and puree Chill in the fridge for at least three hourse
