Chilled Beet Soup Shooters

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  • Level: Easy
  • Total: 3 hr
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 30 min
  • Yield: 12 to 16 shooters
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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


  1. 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.
  2. 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.
  3. 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.