4 servings
Cut the ends of the beetroots and cook for 40 minutes in cold water or until the beetroots are soft. Allow to cool and peel.
Put the cooked beetroots, raspberries, cucumber, avocado, red onion, dill, garlic, and vegetable broth in a blender. Blend until smooth.
Refrigerate for at least 4 hours. Ideally overnight.
Serve cold and add a tablespoon of natural yoghurt and some fresh golden raspberries on top of the gazpacho for decoration.
