A Cold Summer Soup of Beets and Pimento Pepper
"This is a wickedly-good concoction � a soup that�s perfect for summer! The colour is so beautiful � a deep, rich vermillion - and with a drizzle or dollop of dill-infused crème fraiche, it�s nearly too pretty to eat. Fortunately, the taste lives up to the stunning visual!"
photo by Leggy Peggy
- Ready In:
- 10mins
- Ingredients:
- 12
- Serves:
-
2
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.
Questions & Replies
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Reviews
-
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! -
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. -
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.
Tweaks
-
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!
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
