BEET GAZPACHO
Beet Gazpacho- a refreshing and delicious cold beet soup with cucumber, avocado, and fresh dill. Vegan and Gluten free.
Provided by Feasting at Home- Sylvia Fountaine
Categories Chilled Soup
Time 1h5m
Yield 4
Number Of Ingredients 9
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!
Nutrition Facts : ServingSize with 1 teaspoon olive oil and a slice of avocado, Calories 108 calories, Sugar 9.3 g, Sodium 228.6 mg, Fat 5.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 14.5 g, Fiber 4.1 g, Protein 2.4 g, Cholesterol 0 mg
CREAMY ROASTED BEET SOUP
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan set over moderate heat cook beets and onion in butter, stirring occasionally, for 5 minutes. Add broth, thyme, bay leaf and salt and pepper to taste and simmer soup, covered, for 15 minutes. Discard bay leaf. Transfer to a food processor or blender and puree, in batches if necessary, until smooth. Return soup to saucepan, stir in cream and vinegar and bring soup to a simmer, stirring, until heated through. Garnish each serving with cream and dill, if desired.;
CHILLED TOMATO SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat 1/4 cup olive oil in a Dutch oven over medium-low heat. Add the onion and cook, stirring, until softened, 8 to 10 minutes. Add the garlic and red pepper flakes and cook until softened, about 1 minute. Increase the heat to medium, add the tomatoes and 1/2 teaspoon salt, and cook, stirring occasionally, until juicy, 2 to 3 minutes. Add the tomato juice, basil sprigs and 3 cups water. Bring to a simmer and cook until the tomatoes are very soft, 15 to 20 minutes.
- Add 3 cups bread cubes and return the soup to a simmer. Cook, mashing the bread with a wooden spoon, until broken down, 5 to 7 minutes. Discard the basil sprigs. Stir in the vinegar. Working in two batches, puree the soup in a blender until smooth, adding 2 tablespoons olive oil per batch. Refrigerate until cold, at least 2 hours or overnight.
- Before serving, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the remaining 2 cups bread cubes; cook, tossing, until golden, 5 to 6 minutes. Season the soup with salt; top with the croutons and chopped basil.
EASY TOMATO-BEET SOUP
This is a hearty warm soup with just a hint of beets that's quick and easy and makes a healthy filling meal. Served with grilled cheese sandwiches, it makes a weeknight meal you can have on the table in no time. Garnish with sour cream.
Provided by Cindy Sherry-Cassel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Puree tomatoes, beets, tomato paste, and 1/2 cup beef stock together in a blender until smooth.
- Pour tomato mixture into a saucepan with the remaining beef stock. Stir sugar, dill, hot pepper sauce, salt, and pepper into the tomato mixture.
- Bring the soup to a simmer, reduce heat to medium-low, and cook until the flavors meld, about 30 minutes.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 22.2 g, Fat 0.8 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 786.1 mg, Sugar 14.2 g
CHILLED BEET SOUP WITH YOGURT AND PEPITAS
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
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 CREAM OF BEET SOUP
A creamy chilled version of borscht that is the perfect starter for summer meals. This reminds me of my Polish grandmother's version of a clear beet broth with sliced fresh cooked beets topped with sour cream.
Provided by Lorac
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients (except garnish) in a blender, blend until smooth and chill.
- Serve in coffee or tea cups and garnish with a dab of sour cream and sprinkle with chives.
Nutrition Facts : Calories 95.7, Fat 8.1, SaturatedFat 5, Cholesterol 16.9, Sodium 236, Carbohydrate 4.8, Fiber 0.6, Sugar 2.4, Protein 1.7
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