Beet And Tomato Gazpacho - cooking recipe

Ingredients

2 thick slices onions (red or white)
1 large beet, roasted and peeled (about 6 ounces)
6 ounces cucumbers, peeled and coarsely chopped (one small or 1/2 long European)
2 lbs ripe tomatoes, quartered
2 sticks celery, coarsely chopped
2 large garlic cloves, halved, green germs removed
2 tablespoons sherry wine vinegar, plus a little extra for the onion
3 tablespoons extra virgin olive oil
salt
1/2 - 1 cup ice water
garnish
1/2 cup diced cucumber
slivered fresh mint leaves

Preparation

Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Working in two batches, blend all of the ingredients except the garnishes in a blender for 2 minutes or longer, until smooth and frothy. Transfer to a bowl or container (a metal bowl is the most efficient for chilling), thin out with more water if desired, and chill for at least 2 hours before eating. Garnish each bowl or glass with diced cucumber and slivered fresh mint leaves.