Making a tasty beet soup

(WTNH) -- Betty Ann Donegan creates a tasty beet soup.

Recipe: Beet Gazpacho (tapas)

• 1 pound cooked beets*
• 2 teaspoons Dijon mustard
• 1 teaspoon black pepper
• 2 ounces Gorgonzola cheese
• 1 Tablespoon sherry vinegar
• Pinch of salt
• 2 Tablespoons chopped Shallots
• 1 1/2 - 2 cups ice water
• Creme fraiche for garnish

Directions:

• Place beets, mustard, pepper, Gorgonzola, vinegar, salt, and shallots in a bowl of a processor or blender. Process until smooth, stopping the machine and scraping the sides of the bowl once or twice to make sure everything is smooth. Drizzle the ice water through the feed tube and taste after adding 1 1/2 cups. Add more water if desired. Chill until needed. Serve in a small martini glass with a swirl of creme fraiche. Serves eight.

*For the beets: if using canned beets, (2) 15 oz. cans rinsed and drained will yield slightly over a pound. Fresh beets should be cooked, cooled, peeled and then weighed. To cook the beets, they can be roasted (best method) or boiled. To roast beets, rinse them well and wrap in foil. Place on a tray and bake at 350F until tender - test with a knife. Allow to cool to the touch, then peel.