Chilled Tomato and Beet Soup
- 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
- 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.
- 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.
- 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.
extravirgin olive oil, tomatoes, paprika, pickled beets, red peppers, clove garlic, kosher salt, tomato, beet chips, sour cream
Taken from www.foodnetwork.com/recipes/food-network-kitchens/chilled-tomato-and-beet-soup-recipe.html (may not work)