Place enough water in a pot to cover the beets then bring it to boil, salted, covered.
Simmer for 30-40 minutes, or until the beets are tender.
Meanwhile, prepare cucumber and tomatoes: peel and dice.
Place the tomatoes into the blender then purée them with the cucumber, ginger, and garlic.
When the beetroots are tender, drain and let them cool a while, then peel off their skins (note that they easily stain everything; surfaces, skin, etc.! Wearing steril washing-up gloves can be a solution to avoid staining).
Transfer the beets into the blender then purée and season with the orange zest and juice, Worchestershire sauce, oil, some salt, and cayenne pepper. Make a smooth liquid-like purée.
You need to filter the soup through a fine sieve by pushing through with the back of a spoon. If you have more pulp left than you need, repeat the process. You should have a smooth, homogene consistency at the end.
Chill for at least two hours in the fridge then taste before serving if it needs any more seasoning.
Serve garnished with chili, diced orange, or garlicky toast bread strips.