A Cold Summer Soup of Beets and Pimento Pepper

Name: A Cold Summer Soup of Beets and Pimento Pepper
Prep time: 10 min
Total time: 10 min
Yield: 2 serving(s)
Ingredients: 1/2 lb cooked beets (2-3 beets, depending on their size); 1 pimento pepper (roasted, from a jar); 1 green onion (all of the white and 2 inches of the crisp green); 1/2 garlic clove; 3/4 cup buttermilk; 1/2 cup water; 1/2 tablespoon red wine vinegar; 1/2 teaspoon salt; 1/8 teaspoon pepper; 3 tablespoons creme fraiche or 3 tablespoons Greek yogurt; 1 1/2 teaspoons finely-minced fresh dill; 2 sprigs fresh dill (for garnish)

(3)

Recipe by evelynathens

This is a wickedly-good concoction ï¿½ a soup thatï¿½s perfect for summer! The colour is so beautiful ï¿½ a deep, rich vermillion - and with a drizzle or dollop of dill-infused crème fraiche, itï¿½s nearly too pretty to eat. Fortunately, the taste lives up to the stunning visual!

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READY IN: 10mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

lb cooked beets (2-3 beets, depending on their size)
1

pimento pepper (roasted, from a jar)
1

green onion (all of the white and 2 inches of the crisp green)
¹⁄₂

garlic clove
³⁄₄

cup buttermilk
¹⁄₂

cup water
¹⁄₂

tablespoon red wine vinegar
¹⁄₂

teaspoon salt
¹⁄₈

teaspoon pepper
Creme Fraiche Drizzle
3

tablespoons creme fraiche or 3 tablespoons Greek yogurt
1 ¹⁄₂

teaspoons finely-minced fresh dill
2

sprigs fresh dill (for garnish)

DIRECTIONS

To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
To make Crème Fraiche Drizzle: Combine crème fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the crème fraiche and top each with a fresh sprig of dill.

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