A Cold Summer Soup Of Beets And Pimento Pepper Recipe

Ingredients for A Cold Summer Soup Of Beets And Pimento Pepper

• Cooked Beets
• 1/2 cup roasted pimento peppers (about 2)
• Green Onion
• Garlic Clove
• Buttermilk
• Water
• Red Wine Vinegar
• 1/2 teaspoon salt
• Pepper
• Creme Fraiche
• 1 tablespoon finely chopped fresh dill

How to Make A Cold Summer Soup Of Beets And Pimento Pepper

1. 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.
2. Blend for 45-60 seconds, or until completely smooth and creamy.
3. Taste and adjust seasoning as needed. Add more lime juice for tartness, salt for savoriness, or a pinch of sugar to balance the flavors.
4. Transfer the soup to an airtight container and refrigerate for at least 2 hours to allow the flavors to meld.
5. 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.
6. Refrigerate the dill crème fraîche until ready to serve.
7. To serve, ladle the chilled beet soup into bowls. Drizzle generously with the dill crème fraîche and garnish with a fresh sprig of dill.
8. Serve immediately and enjoy!