Chilled Beet And Raspberry Soup Food

BEET GAZPACHO

Steps:

• Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 60-90 minutes. Rinse with cold water.
• Once beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets (saving one) in a blender with 2 cups cold water, or cold veggie stock). Add half of the chopped onion (about ⅛ cup) , 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
• Prep the garnishes. Finely dice the remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with the garnishes. Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!

SUMMER BORSCHT

Steps:

• Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
• In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.

CHILLED RASPBERRY SOUP

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
• Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.

CHILLED BEET SOUP WITH YOGURT AND PEPITAS

Steps:

• Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
• To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.

CHILLED BEET AND RASPBERRY SOUP

Steps:

• To cook beets:
• Wash and trim stems from beets.
• Place in 4-quart pot. Add 3 quarts water.
• Bring to a boil over high heat. Reduce heat to medium.
• Simmer, uncovered, for 40 minutes or until beets are tender when pierced with knife.
• Drain.
• Place under cold running water.
• Peel off skins.
• Cut beets into large chunks.
• Set aside.
• To cook soup:
• Melt butter in stockpot over medium-high heat.
• Add garlic, onions, celery and beets. Saute for 5 to 7 minutes, stirring frequently.
• Add chicken stock.
• Bring to a boil.
• Reduce heat to medium.
• Simmer for 30 minutes.
• To finish soup: Remove from heat. Add raspberries.

COLD BEET AND CUCUMBER SOUP

Steps:

• Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.
• Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours. Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.

BLENDED RASPBERRY SOUP

Steps:

• Add all ingredients into a blender and blend until smooth. Stop and scrap sides if necessary.
• Pour through a mesh seive into serving bowls.
• Garnish with a dollop of freshly whipped cream or yogurt.

CHILLED BEET SOUP WITH BUTTERMILK, CUCUMBERS, AND DILL (CHLODNIK)

Steps:

• Using a large knife, separate greens and stems from beets. Thoroughly wash greens and stems; set aside. Scrub beets, transfer to a medium pot, and cover with 1" water. Cover pot and bring to a boil. Reduce heat to medium, uncover, and cook until beets are tender when pierced with a knife, about 10 minutes. Drain beets; discard cooking liquid. Let cool.
• Meanwhile, chop beet greens and stems. Transfer to a large pot and add 1/2 tsp. salt and 4 cups water. Bring to a boil, then reduce heat to medium and simmer, without boiling, until greens are tender, about 5 minutes. Let cool to room temperature, about 30 minutes.
• Peel and coarsely grate beets, preferably wearing gloves. Add to pot with cooled greens. Gently stir in cucumbers, pickle, pickle brine, buttermilk, sour cream, and scallions. Season with salt and pepper.
• Cover pot and chill soup at least 30 minutes. Adjust seasonings, if desired. Divide soup among bowls; top with eggs and dill.
• Do Ahead
• Soup can be made 2 days ahead; cover and chill.

COOL RASPBERRY SOUP

Steps:

• In a blender, puree raspberries, water and wine.
• Pour into a large saucepan, add the cranberry-raspberry juice, sugar, cinnamon and cloves.
• Bring just to the boil over a medium heat.
• Strain into a large bowl, and let cool.
• Whisk in the lemon juice and yogurt, then chill several hours before serving.

CHILLED MIXED BERRY SOUP

Steps:

• In a heavy saucepan, combine the berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Strain, reserving juice. Press berry mixture through a fine meshed sieve; discard seeds. Add pulp to reserved juice; cover and refrigerate until chilled. , Place berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.

CHILLED BEET AND BUTTERMILK SOUP

Steps:

• Bring chicken stock, beets, onion, carrots, garlic and sugar to a boil, then lower heat and simmer until beets are tender - approximately 40 minutes (see above).
• Puree and cool.
• Strain (personal preference I think).
• Whisp in buttermilk.
• Stir in dill (if using) and salt & pepper to taste.
• Chill at least 4 hours.
• Serve.

COLD RASPBERRY SOUP

Steps:

• Place raspberries, sugar and wine in blender. Cover and blend until smooth. Stir in sour cream. Cover and refrigerate 1-2 hours until cold.
• Serve with dollops of sour cream and raspberries if desired.

CHILLED RASPBERRY SOUP

Steps:

• Mash berries, water and wine together.
• Place in blender and puree.
• Put in large pot.
• Add cranberry juice, sugar, cinnamon and cloves.
• Bring just to a boil over med heat.
• Strain and cool.
• Whisk in lemon juice and yogurt.
• Chill.
• Serve with a dollop of sour cream.

SCANDINAVIAN RASPBERRY SOUP

Steps:

• In blender container, puree 1 package raspberries, strain to remove seeds.
• In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well.
• Over medium heat, cook and stir until slightly thickened and clear; cool.
• Stir in remaining package of raspberries and chablis.
• Chill.
• To serve, place several orange sections in each bowl; add soup.
• Garnish as desired; serve with sour cream.
• Refrigerate left- overs.

CHILLED BEET SOUP WITH CHIVES

Steps:

• Heat oil in large nonstick skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 Minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes longer.
• Working in batches, add beets with their liquid, sugar and carrot mixture to blender. Purée. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)
• Ladle into bowls or mugs. Top with chives.