Ingrédients pour A Cold Summer Soup Of Beets And Pimento Pepper
- 2 cups cooked beets
- 1/2 cup roasted pimento peppers
- Green Onion
- Garlic Clove
- Buttermilk
- Water
- Red Wine Vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crème fraîche
- 1 tablespoon finely chopped fresh dill, plus sprigs for garnish
- a pinch of sugar (optional, for taste adjustment)
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Comment préparer A Cold Summer Soup Of Beets And Pimento Pepper
- Combine 2 cups cooked beets (about 2 medium), 1/2 cup roasted pimento peppers (about 2), 1/2 cup vegetable broth, 1/4 cup plain Greek yogurt, 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a blender.
- Blend for 45-60 seconds, or until completely smooth and creamy.
- Taste and adjust seasoning as needed. Add more lime juice for tartness, salt for savoriness, or a pinch of sugar to balance the flavors.
- Transfer the soup to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld.
- While the soup chills, prepare the crème fraîche topping: In a small bowl, gently combine 1/2 cup crème fraîche with 1 tablespoon finely chopped fresh dill.
- Refrigerate the dill crème fraîche until ready to serve.
- To serve, ladle the chilled beet soup into bowls. Drizzle generously with the dill crème fraîche and garnish with a fresh sprig of dill.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
58g
Fat
28g
Carbs
6g
