Chilled Tomato and Beet Soup

2017-11-03
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 50m
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Nutritional Info

This information is per serving.

  • Calories

    140 calorie
  • Fat

    11 grams
  • Saturated Fat

    1.5 grams
  • Cholesterol

    0 milligrams
  • Sodium

    570 milligrams
  • Carbohydrate

    10 grams
  • Fiber

    1 grams
  • Protein

    1 grams
  • Sugar

    7 grams

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 6 sun-dried tomatoes, plus 1 tablespoon finely diced
  • Large pinch hot paprika
  • 1/2 cup jarred sliced pickled beets, plus 1/3 cup pickled beet juice
  • 1/2 cup drained roasted red peppers, plus 1 tablespoon finely diced
  • 1 small clove garlic
  • Kosher salt
  • 1 medium ripe tomato, chopped
  • Store-bought beet chips, for garnish, optional
  • Sour cream or yogurt, for garnish, optional

Method

Step 1

Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely.

Step 2

Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour.

Step 3

Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using.

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