Cold beet soup

First, wash and peel the beets. I recommend wearing gloves to avoid staining your hands red.

Cut the beets into small pieces and put them in a large pot. Add the onion and garlic cloves previously chopped. This mixture will give a deeper and more aromatic flavor to the soup.

Cover the vegetables with water and bring the pot to medium heat. Cook for about 45 minutes or until beets are tender when pierced with a knife.

Once the beets are cooked, remove the pot from the heat and let it cool slightly. Then, process the soup with a hand blender until you get a smooth, homogeneous texture. Here's where I employ a trick I've learned over time: if you want an even silkier texture, you can strain the soup through a fine sieve.

Then add the cream, salt and pepper to taste. Stir all the ingredients well before transferring the soup to the refrigerator.

Finally, refrigerate the soup for at least 2 hours before serving. Garnish with a few fresh mint leaves at the time of serving for an extra touch of freshness.