Roasted beet gazpacho with goat's cheese

This soup is perfect for an indian summer afternoon whilst sitting on your veranda, taking in the last ray of sunlight.

3 or 4 fresh, oncooked red beets

1 onion

1 glove of garlic

1 liter vegetable stock

young goat's cheese

few drops of (lemon) olive oil

Cut your beets and onion into bite size pieces and lay out on a sheet with the glove of garlic and drizzle with olive oil, salt and pepper. Put into a preheated oven at 180 degrees Celcius and roast them for 30 minutes.

In the mean while boil your stock, I always use my electric cooker to mesure 1 liter and boil it faster than doing in a normal pan. After the water reached boiling point, transfer into a pan and add your stock. 

See if your beets are a bit shrunken and soft when you prick them. If so, put into a pan with a little more olive oil and and a part of the stock.

Let it simmer a bit. After 5 minutes or so take your handmixer and bled all into a puree. Bit by bit add the rest of the stock until you think the soup has a souplike substance.

Let the soup cool a bit and serve with goat's cheese and a drizzle of lemon olive oil. (I got mine in Sorrento, Italy. The taste of summer in an autumn soup!)