Chilled Tomato And Beet Soup
Serves: 4
Mohammad Wiegand
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Combine the oil, sun-dried tomatoes and paprika in a small skillet
2
Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes
3
Set aside to cool completely
4
Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl
5
Let sit at room temperature for at least 30 minutes for the flavors to meld
6
Puree in a blender with 1 cup cold water until very smooth
7
Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour
8
Divide the soup evenly among four bowls
9
Sprinkle the chopped sun-dried tomatoes and peppers in each bowl
10
Garnish with beets chips and a dollop of sour cream, if using