Chilled Tomato and Beet Soup

  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)

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