Chilled Beet Soup Shooters
- Level: Easy
- Yield: 12 to 16 shooters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 36
- Total Fat
- 1
- Saturated Fat
- 1
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 3
- Sodium
- 230
- Total: 3 hr
- Prep: 30 min
- Inactive: 2 hr
- Cook: 30 min
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.