Beet Gazpacho

What you'll need:

• 4 medium beets
• 1/4C red onion, finely diced
• 1 large garlic clove
• 3 Persian cucumbers, sliced
• 1/2C fresh dill, chopped
• 2 Tbsp sherry vinegar
• 1/2 tsp kosher salt, more to taste
• 1/4 tsp fresh pepper

How you'll do it:

1. In a saucepan bring beets and water to a boil. Reduce to a simmer until tender all the way through (45- 60 minutes). Chill beets and water (save wtaer you'll need later).
2. Once beets are cold, slide off skin using your hands. 
3. Slice beets and place 3 of the 4 beets in a blender (set one sliced beet aside)
4. To the blender add 2 Cups of the cold beet water, half of the chopped onion (set the rest of the onion aside) , garlic clove, 2 of the sliced Persian cucumbers (saving one), salt, pepper, vinegar and about 2/3 of the fresh dill (set the rest aside). 
5. Blend until very smooth. May add salt, pepper and vinegar to taste, and then refrigerate until ready to serve.
6. When serving use remaining beet, cucumber, and dill as garnish.