Tomato Roasted Beet Gazpacho
Ingredients
- 2 cups chopped, roasted beets
- 2 shallots (roasted)
- ½ fennel bulb (roasted)
- 1 tsp kosher salt
- ⅓ cup olive oil (divided)
- Fresh cracked black pepper
- 2 cups halved cherry tomatoes
- 2 garlic cloves (chopped)
- 1 tbsp sherry
- ¼ cup vegetable broth
- 2 tsp lemon juice (plus more to garnish each bowl)
- ½ english cucumber (chopped)
- 1 pint cherry tomatoes (halved)
- Assorted chopped herbs
- Herbs - Fennel fronds, dill fronds, basil
- 1-2 green onions (both white and light green parts sliced thin)
- Lemon juice
- Olive oil
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