••••BEET AND CHERRY GAZPACHO••••

(Source: theglitterguide.com & photo also)

                                                          

Yield: 8–10 appetizer portions
Time: 1 hour

• 3 celery stalks, washed and trimmed
• 1 medium seedless cucumber
• 1 red bell pepper
• 1 jalapeño
• 3 medium beets, cooked and peeled (about 2 ½ cups of chopped beets)
• 1 ½ cup pitted cherries, halved
• 3/4 cup white wine vinegar
• 1/2 avocado
• 2 tablespoons mint
• Water
• Salt and pepper to taste
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1. Roughly chop all vegetables. Add all vegetables and 1 cup of the cherries to a large bowl, and cover with white wine vinegar and 1/4 cup water. Allow to marinate for at least 30 minutes and up to one hour.

2. Meanwhile, prepare the avocado-cherry garnish. Cut the avocado and remaining cherries into tiny cubes. Mince the mint. Combine all three ingredients in a small bowl and set aside.

3. Add the entire bowl of marinated vegetables to a high-powered blender or food processor, and purée until smooth. Add water, 1 tablespoon at a time, until desired consistency is reached. Season to taste with salt and pepper.

4. Pour the gazpacho into bowls, top with the relish and enjoy immediately. This can be made up to three days in advance. Serve chilled.

Words and photography by Caroline Chambers