1 md Beet - scrubbed & cut into chunks
1 md Carrot; sliced
1 md cucumber - cut into chunks
1 md Green bell pepper - seeded & coarsely chopped
1 Lemon; peeled, halved, and seeds removed
1 Ripe avocado; peeled, stone removed & quartered
1/2 c Spinach leaves (packed)
1/2 c Alfalfa sprouts (packed)
1/2 c Chopped fresh dill
1/8 ts Freshly ground black pepper
2 c Vegetable stock; -OR- -Vegetable bouillon
Alfalfa sprouts, for garnish
In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped. Add the avocado, spinach, alfalfa sprouts, dill and pepper. With the machine running, gradually add the vegetable stock and process until smooth.
Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours. Serve the soup in individual bowls, garnishing each one with alfalfa sprouts.