Lithuanian Beet Gazpacho
[Vegan]

To Make the Gazpacho:

1. Wash the beets thoroughly and discard any old, bruised, and wilted leaves. Chop the roots and stems into small pieces. Roll the leaves like you would roll a cigar and cut them crosswise into very thin strips (chiffonade). Set the leaves aside.
2. In a saucepan, add a tablespoon of oil and sauté the chopped onion and garlic. Add the beets and sauté for a minute.
3. Season the soup with salt and pepper, pour broth or water, cover, and cook for 15 minutes until the beets are tender. Combine sugar or liquid sweetener with apple cider vinegar. Check the balance of sweet-sour flavor. Bring the soup to a boil.
4. With an immersion blender, blend the soup until smooth, add the chiffonade of leaves and heat over low heat until it starts boiling. Let stand  for the soup to cool.
5. When the soup has cooled, add coconut milk kefir and chopped herbs: plenty of scallions, dill, and parsley.

To Serve:

1. Pour the chilled soup into bowls. Decorate with dill and parsley. Sprinkle rapeseed oil or linseed on top. On a plate next to the soup serve, the New potatoes, steamed, topped with vegan butter or oil and sprinkled with lots of dill.