01 -
Place beets in a pot, cover with water, bring to a boil, then simmer until fork-tender, about 60 to 90 minutes. Drain, rinse with cold water, and let cool.
02 -
Rub skins off cooled beets. Slice three for blending and reserve one for garnish.
03 -
In a high-powered blender, combine sliced beets, two cucumbers, half the onion, garlic, sherry vinegar, salt, pepper, stock or water, and most of the dill. Blend until smooth. Adjust seasoning as needed.
04 -
Transfer the blended soup to a container and refrigerate until thoroughly chilled.
05 -
Dice the reserved beet, cucumber, and avocado. Finely chop remaining dill and onion. Rinse nasturtium leaves if using.
06 -
Ladle chilled soup into bowls. Top with beet, cucumber, avocado, onion, dill, and optional garnishes. Finish with yogurt swirl or olive oil drizzle. Serve immediately.