• 4 medium beets
• 1/4 cup red onion, chopped 
• 2 garlic cloves
• 1/2 of a English cucumber, peeled and chopped
• 1/2 cup fresh dill
• 2 tablespoons sherry vinegar or apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black fresh pepper
• Garnishes

3 ounces steamed lobster meat, coarsely chopped, avocado, diced cucumber, diced beet, fresh chopped dill and creme fraiche

Prepare beets.

Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 60 minutes. Chill beets and their cooking liquid.

Rub off the skins of the cold beets using a paper towel.  Slice and place three of the four beets in a blender with two cups of the cold cooking liquid.  Add the half of the chopped onion, two garlic cloves, half of one chopped english cucumber, salt, pepper, vinegar and 2/3 of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve. Alllow soup to be completely cold for serving.

Finely dice the remaining onion, cucumber, beets and dill for garnishing the soup.  Set aside.

For lobster, you can buy whole lobsters and cook them, purchase already cooked lobster or steam parts of the lobster such as the claw for the coarsely chopped lobster topping.  

Ladle about 2/3 cup soup evenly into four bowls. Top with chopped cucumber, onion, beet, dill and steamed chopped lobster. Dot with creme fraiche, yogurt or olive oil if desired.