Cold soups from different parts of the globe come together in this wacky summer recipe, which involves very little cooking.  Serve cold or at room temperature.

Cut 2-3 beets in quarters and boil or steam until tender.  Drain, rinse to cool and then peel.

Mince red onion to make 1/2 C.  Soak in 3 T. red wine vinegar.

Core and chop 4-6 tomatoes.  You want about 4 C. Place in a bowl and salt generously.

Peel and mince 1 clove of garlic or more if you like.

Puree the tomatoes, beets, garlic and onions with their vinegar in a food processor.  Add 3 T. olive oil.  Make it as smooth or as chunky as you like.

Cut 1 cucumber into a fine dice and stir into the soup.  Add a small amount of water if the soup is too thick.

Let the soup sit for an hour (in or out of the fridge), then taste and season with salt, pepper, and more red wine vinegar.

Serve with a side of plain yogurt to stir in and add creaminess, and croutons or toasted bread.