Classic Spanish Gazpacho de Remolacha

Method

1. Boil beets until tender, then peel and chop.
2. Soak bread in water, then squeeze out the water.
3. Dice cucumber, tomatoes, and onion, and mince garlic.
4. In a blender, add beets, bread, cucumber, tomatoes, onion, garlic, olive oil, and vinegar.
5. Blend until smooth, then season with salt and pepper.
6. Chill in the refrigerator for at least 2 hours before serving.