Wednesday, May 6, 2009

Chilled beet soup

This is a really simple, tasty recipe that would make a good starter for a summer meal.

  • 2 lb roasted beets
  • 2 c unsweetened cranberrry juice
  • 1 orange
  • 1-2c greek yogurt
  • salt, pepper
Roast the beats, peel and dice. Combine the beets with the cranberry juice, yogurt, and juice and zest from one orange. Blend together. You can add more beets or yogurt until you find the taste that you want. Season with salt and pepper, then strain through a fine mesh strainer to improve the texture. Chill in the fridge and garnish with mint and/or sour cream or mascarpone.


Derrick said...

Just wanted to say that the picture is gorgeous... what kind of camera did you use?

Sam said...

I think we used Abby's Canon Rebel XT DSLR for this one. Usually, by the time we're done cooking, it's to dark to get good pictures with that camera, but we were able to get this one done in the daylight hours.

Ozge said...

I'm with Derrick!

pixie*scarab said...

This looks incredible. Do you know about how many cups of soup this yields?