Beet Gazpacho - cooking recipe

Ingredients

1/4 cup red wine vinegar
1 None small cucumber, deseeded, finely chopped
5 None small tomatoes, blanched, peeled, chopped
1 clove garlic, peeled
1/2 None small red onion, peeled, chopped
3/4 cup extra virgin olive oil
None None Tabasco or chili sauce, to taste
2/3 cup beet juice
2 tbsp sour cream, stirred
8 sprigs fresh cilantro leaves, for garnish

Preparation

Combine vinegar, cucumber, tomatoes, garlic, onion, oil, Tabasco sauce and 1/2 cup water. Season then use a stick blender to blend until smooth. Chill.
Just before serving, add beet juice to cucumber-tomato mixture and stir to combine. Ladle into bowls. Drizzle with sour cream and sprinkle with cilantro.