Chilled Beet Soup Shooters 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 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.

STRIPED JIGGLY FRUIT SHOOTERS

Steps:

• Sprinkle 1 tablespoon of the gelatin over the strawberry-banana juice and set aside for 5 minutes. Warm in the microwave for 30 seconds or on the stove to dissolve the gelatin and strain the mixture into a small pitcher. Divide among your serving glasses and chill until set, about 30 minutes. Repeat the process with the purple grape juice, pouring it on top of the strawberry-banana jelly, and chill to set. Repeat the process with the orange juice, chill to set, and serve cold.

SQUASH SOUP SHOOTERS

Steps:

• Cook the bacon in a cast-iron Dutch oven over medium-high for 5 minutes. Add the butter, sage, rosemary, shallots and a pinch of salt, and cook an additional 5 minutes, stirring occasionally.
• Meanwhile, cut off the skinny neck of the squash and cut in half (remove the stem, but leave unpeeled). Cut the bulb into 4 quarters. Remove the seeds and stringy flesh and add them to the Dutch oven. Cook until fragrant and golden, about 5 minutes. Deglaze the pan with the white wine and allow to reduce for a couple of minutes. The seed mixture should look rich and flavorful. Add 2 cups water and the chicken stock and nestle in the squash, flesh-side up (you should be able to just fit one nice-size squash in almost one layer). Cover and simmer until very tender, about 40 minutes.
• Once cooked, cool slightly, remove the squash, scoop out the flesh and place in powerful blender. Strain the liquid through a metal sieve, gently pressing against the solids to extract all of the flavor. Blend the broth with the squash until very creamy, about 1 solid minute on high. Wipe the Dutch oven clean and place the soup back into the pan. Heat gently, and then stir in the vanilla just before serving. Season with salt and pepper and pour over a little chunk of either cooked spicy sausage or a small lump of crab meat in a shooter glass. Top each shooter with a tiny bit of chopped chives.

COLD BEET SOUP FOR SUMMER

Steps:

• Drain beets, reserving liquid.If using whole or sliced beets, slice into matchstick pieces.Peel and dice cucumber. (I like fairly large dice.).
• Hold back about 3/4 cup of julianned beets in a seperate bowl.Add remaining beets and chopped cucumber to a large bowl. Add reserved beet juice,14 oz. of water and 2 tablespoons vinegar.
• Stir about 1/2 cup of sour cream into the beets you held in the seperate bowl.(this process keeps the sour cream from "breaking up" in the soup and making lumps.)Stir until the sour cream/beet mixture is smooth. Add another 1/2 cup of sour cream. Stir until smooth. Add 1/4 cup of the beet juice from the large bowl and stir until smooth.Stir in the last 1/2 cup of sour cream. Mixture should be without lumps (sour cream should be liqified.)This seems complicated, but once you get the hang of it, it goes quite quickly.
• Add the beet/sourcream mix to the large bowl and stir to combine. At this point, taste to see if the level of vinegar is to your liking, if not add a little more.
• Add the dried dill. The 2 tsp is a good place to start, but I usually add more.
• Cover and chill at least 2 hours.Serve in chilled bowls. My mom adds chopped hard boiled eggs to this soup, so if you want to give that a try it's up to you,.

CHILLED PEA SOUP SHOOTERS

Steps:

• Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.

SWEET AND SOUR BORSCHT SHOOTERS

Steps:

• Place beets and their juices, 3/4 cup vegetable broth, 1/2 cup sour cream, lemon juice, and sugar into a blender. Blend until smooth; thin with more vegetable broth, if desired. Taste and season with salt as needed.
• Transfer borscht to a bowl. Cover and chill at least 3 hours or overnight.
• Whisk borscht; spoon 3 to 4 teaspoons into each shooter. Top each shooter with about 1/2 teaspoon of sour cream.