Borschtpacho

Н у і що, що спека? Можливо, вона для того нам дана, щоб мати нагоду їсти прекрасні холодні борщі. 
Наприклад, можна спробувати рецепт від Anya von Bremzen, письменниці, авторки книги Mastering the Art of Soviet Cooking: A Memoir of Food and Longing (до якої я ще звернусь по рецепт борщу), лауреатки найпрестижнішої гастрономічної премії James Beard Foundation.
А що, це легально? Схрестити борщ та гаспачо? Таааак! Такий він, сучасний світ. Можливо усе

Оригінал рецепту ось тут.

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
• 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

GET INGREDIENTSPowered by Chicory

How to Make It

Step 1    

Preheat the oven to 375°. On a large piece of foil, drizzle the beets with olive oil and season with salt; wrap tightly and bake for 1 hour, until tender. Let the beets cool slightly, then rub off the skins with a paper towel. Cut one beet into 1/4-inch dice and reserve for garnish.    

Step 2

Chop the remaining beet and transfer to a large glass bowl. Add the tomatoes, bread, pepper, chopped cucumber, berries, shallot, vinegar, garlic and 1/4 cup of the oil. Stir in a generous pinch of salt and let stand at room temperature, stirring, until the tomatoes release their juices and the bread is very soft, 30 minutes. Stir in 2 cups of water.

Step 3    

Working in batches, ladle the mixture into a blender and puree until very smooth. Strain the soup through a coarse sieve into a large bowl or pitcher. Cover and refrigerate until well chilled, at least 2 hours.

Step 4    

Whisk the remaining 1/4 cup of oil into the soup; season with salt. Ladle the soup into bowls. Garnish with mint, the diced beet and sliced cucumber, drizzle with oil and serve.