Chilled Beet Soup Shooters

Total Time:
3 hr
Prep:
30 min
Inactive:
2 hr
Cook:
30 min

Yield:
12 to 16 shooters
Level:
Easy

Ingredients
  • 1 pound beets, peeled and cut into 1/2-inch pieces
  • 2 plum tomatoes, chopped
  • 1 small clove garlic, minced
  • Pinch of ground cloves
  • 2 cups low-sodium chicken broth
  • Kosher salt and freshly ground pepper
  • 1 1/4 cups plain whole-milk yogurt
  • 1 tablespoon horseradish
  • Fresh dill or mint, for topping
Directions
  • Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes.

  • Working in batches, puree the soup in a blender until smooth; transfer to a large bowl. Whisk in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours.

  • Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt. Thin the soup with a little water, if necessary. Serve in shot glasses; top with the horseradish yogurt and dill.

  • Photograph by Christina Holmes

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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