Borschtpacho
Ingredients
- 2 medium beets (10 ounces)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 2 pounds medium tomatoes, chopped
- 3 slices of white sandwich bread, crusts discarded and bread torn
- 1 sweet Italian frying pepper, stemmed, seeded and chopped
- 2 Persian cucumbers—1 peeled and chopped, 1 cut into thin slices
- 1 1/2 cups raspberries
- 1 shallot, chopped
- 1/4 cup sherry vinegar
- 2 medium garlic cloves, minced
- Small mint leaves, for garnish
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