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

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.

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)