Name: Chilled Beet Soup Shooters
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 12 to 16 shooters
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 liquid, first let it cool for five minutes or so, then transfer it 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.

Courtesy of Food Network Magazine

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Chilled Beet Soup Shooters

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