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