Chilled Beet Soup Recipe

Chilled Beet Soup Recipe

Ingredients

Makes 4 to 6 servings

• 1 1/2 pounds red beets
• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 garlic clove, minced
• 1 teaspoon sugar
• 3 tablespoons balsamic vinegar
• 1 (14.5-ounce) can crushed tomatoes
• 1 medium russet potato, peeled and chopped
• 1 medium carrot, chopped
• 4 cups vegetable broth or water
• 1 cup apple juice
• salt and freshly ground black pepper

Method

1. In a large saucepan of boiling water, cook the beets just long enough to loosen the skins so they remove easily, 15 to 20 minutes
2. Drain and allow to cool, then slip off the skins and discard
3. Coarsely chop the beets and set aside
4. In a large soup pot, heat the oil over medium heat
5. Add the onion, cover and cook until softened, about 5 minutes
6. Stir in the garlic, sugar and vinegar and cook, uncovered, until the vinegar evaporates, about 1 minute
7. Add the tomatoes, chopped beets, potato and carrot
8. Stir in the broth and apple juice
9. Season with salt and pepper to taste
10. Bring to a boil, then reduce to low and simmer, uncovered, until the vegetables are tender, about 30 minutes
11. Remove from heat and let cool slightly
12. Puree the soup in a blender or food processor, in batches if necessary
13. Transfer the soup to a large container, cover and refrigerate until chilled, at least 3 hours
14. Ladle into bowls, garnish with the sour cream and dillweed and serve

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