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)

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Recipe by evelynathens

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A Cold Summer Soup of Beets and Pimento Pepper created by Leggy Peggy

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!

Ready In:: 10mins
Serves:
Units:

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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
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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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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"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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review by sheepdoc

8/10/2014

I made this for a slow cooker challenge. Beets cooked in a slow cooker are fabulous! Wash and cut leaves off about 1/2 inch from the beet. Leave the root. Put on large square of foil, drizzle with olive oil, wrap up and seal the foil. Cook in crockpot on high about 3 hours. Let cool a little and the skin comes right off, leaving you with a delicious roasted beet!. As for the soup - it was great, although I could not get anyone else to try it. More for me. Made for CQ 14.

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photo by Leggy Peggy

1/19/2011

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review by Leggy Peggy

1/19/2011

Fabulous soup and so easy to make. I bought red bell pepper (capsicum) on special and roasted it to use as the pimento, which worked very well. Didn't have crème fraiche, so subbed with a thick and tangy Greek yogurt. A big thumbs up from everyone in the family.

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photo by Artandkitchen

1/18/2011

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review by Artandkitchen

1/16/2011

We enjoyed this lovely soup adapting the ingredients to what we had at home:<br/>Plain yogurt and some ice cubes instead of buttermilk and a mix of dried dill and fresh chives instead of fresh dill. We used red balsamico vinegar.<br/>This was a delicious and beautiful lunch served with still warm toasted bread!

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