Chilled Tomato and Beet Soup
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 140 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 570 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 7 grams
- Total: 1 hr 50 min
- Prep: 15 min
- Inactive: 1 hr 30 min
- Cook: 5 min
Ingredients
3 tablespoons extra-virgin olive oil
6 sun-dried tomatoes, plus 1 tablespoon finely diced
Large pinch hot paprika
1/2 cup jarred sliced pickled beets, plus 1/3 cup pickled beet juice
1/2 cup drained roasted red peppers, plus 1 tablespoon finely diced
1 small clove garlic
Kosher salt
1 medium ripe tomato, chopped
Store-bought beet chips, for garnish, optional
Sour cream or yogurt, for garnish, optional
Directions
- Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely.
- Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour.
- Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using.