Day prior to making the gazpacho:    Wrap beets in foil, roast at 350 degrees for one hour or until tender.  Remove foil; peel off skin, dice beets and place in the vinegar, sugar and pickling spice.  Cover and place in refrigerator overnight.

The day of making the gazpacho:   Peel the cucumber and remove the seeds using a spoon and dice.

Remove the beets from pickling liquid, and discard the liquid.

In a food processor or with an immersion blender, combine cucumber, beets, garlic, shallot and ginger and puree adding soda water (if needed) to achieve desired consistency.  Season with kosher salt and pepper.  Garnish with the Greek yogurt (or suggested equivalent) and fresh herbs.