For the gazpacho: Add all of the chopped produce and sherry vinegar to a high powered blender and blend for 30 seconds on high or until very smooth. Adjust the blender to medium speed and very slowly drizzle in the extra virgin olive oil in a slow and steady stream, creating an emulsification. Add salt and pepper. Stop the blender and taste. Add more salt, pepper, and sherry vinegar if needed. Chill in the refrigerator for at least 2 hours.

For the olive oil and beet topping: In a small bowl, mix together the beets, shallots, salt, pepper, chives, thyme, sherry vinegar, and olive oil. Mix well and set aside.

For the cheesy flatbreads: In a large bowl, mix together the self-rising flour, Greek yogurt, and salt. Knead until a smooth dough is formed. If it feels too dry, add an extra tablespoon of Greek yogurt at a time until no dry spots remain. Transfer to a lightly floured surface and form into a rough circle about 2 inches thick. Using a knife or bench scraper, cut the dough into 8 even portions.

Stuffing and cooking the flatbreads: Preheat a large skillet over medium heat. Take a portion of dough and flatten it out using your fingers. You can use a rolling pin, but it isn’t necessary. Place about a tablespoon of shredded cheese into the center and fold the edges over towards the middle and flatted in between your hands. Add a teaspoon of olive oil to the preheated skillet and cook for about 4 minutes per side, or until golden and slightly puffy. Repeat with the rest of the dough and cheese.

To serve: Serve chilled gazpacho in small bowls. Top with a tablespoon of the olive oil and beet mixture. Serve with warm flatbreads alongside.