A Cold Summer Soup of Beets and Pimento Pepper |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This is a wickedly-good concoction ï¿1/2 a soup thatï¿1/2s perfect for summer! The colour is so beautiful ï¿1/2 a deep, rich vermillion - and with a drizzle or dollop of dill-infused crème fraiche, itï¿1/2s nearly too pretty to eat. Fortunately, the taste lives up to the stunning visual! Ingredients:
1/2 lb cooked beets (2-3 beets, depending on their size) |
1 pimento pepper (roasted, from a jar) |
1 green onion (all of the white and 2 inches of the crisp green) |
1/2 garlic clove |
3/4 cup buttermilk |
1/2 cup water |
1/2 tablespoon red wine vinegar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons creme fraiche or 3 tablespoons greek yogurt |
1 1/2 teaspoons finely-minced fresh dill |
2 sprigs fresh dill (for garnish) |
Directions:
1. To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
2. To make Crème Fraiche Drizzle: Combine crème fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
3. To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the crème fraiche and top each with a fresh sprig of dill.
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