Chilled beetroot soup with yoghurt
“Serve in small shot glasses for maximum effect.”
- 3 shallots
- 1 bunch of basil
- 3 celery stalks
- 400g cooked and peeled beetroot
- 3 garlic cloves, crushed
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin
- olive oil
- 300mL vegetable stock or water
- Sea salt and pepper
- 1 tbsp horseradish cream
- 100g thick natural yoghurt
- Fresh chive spears for serving
This dramatic vegetarian chilled soup spicy, earthy, sweet and sharp all at once.
Method
Finely chop the shallots, basil, celery, and beetroot and place in a bowl with the crushed garlic. Lightly mix with the vinegar and olive oil, cover with plastic film and leave to marinate in the refrigerator for 6 hours or overnight.
Place the mixture in a blender and whiz to a smooth puree. Add the vegetable stock or water, and sea salt and pepper to taste, and whiz again. Chill again until serving.
To serve
Pour into 6 to 8 small, chilled glasses. Mix the horseradish cream with the yoghurt, then spoon it on top of the beetroot soup. Top with chopped chives and serve.
Serves 6 to 8.
This recipes is featured in the book, Summer is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
