3 beets, cut into wedges (greens can be chopped to 2” lengths if that’s more manageable for you!)
1 tablespoon sea salt
2 tablespoons ghee or olive oil
1 large handful of arugula
2 tablespoons cultured butter
2 slices focaccia or sourdough, toasted
Combine tomatoes, cucumber, pepper, onion, and garlic in a blender, and blend until smooth. Season to taste with salt and vinegar. (For an ultra-velvety texture, slowly drizzle in olive oil while blending. The gazpacho should turn a pale pink-orange.) Fine-strain, then chill well in the fridge.
Before serving, taste and season again with vinegar and salt, if needed.