Beetroot gazpacho

Instructions

1 In a large pot, place beetroot, cover with water and set over a high heat. Bring to the boil, reduce heat and simmer for 10 minutes, until tender. Remove from heat, reserve and chill cooking liquid and place beetroot in an ice bath for 10 minutes.

2 In a blender or food processor, place all beetroot but one (reserved for garnish) and 2 cups of the reserved cooking liquid. Add garlic, half of the onion,

2 of the cucumbers (roughly chopped), dill, vinegar, salt and pepper. Blend until very smooth. Place in fridge for 5 minutes.

3 Finely dice avocado and remaining beetroot, onion and cucumber and chop dill.

4 Pour chilled soup into 4 bowls. Top with garnishes and drizzle with oil. Serve immediately with bread rolls.