A Cold Summer Soup Of Beets And Pimento Pepper Recipe

Beat the summer heat with this vibrant and incredibly delicious chilled beet and pimento pepper soup! Its deep vermillion hue is as stunning as its flavor – a rich, earthy sweetness balanced by a subtle spice. A swirl of creamy dill-infused crème fraîche adds the perfect finishing touch. This easy recipe is ready in minutes and is perfect for a light lunch, elegant appetizer, or impressive summer dinner party.

Prep Time 15 mins
Cook Time 10 mins
Calories 175.5 kcal
Protein 11g
Rating 5.0 (3 Reviews)
A Cold Summer Soup Of Beets And Pimento Pepper 84

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for A Cold Summer Soup Of Beets And Pimento Pepper

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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!

Nutrition Information (Approximate per serving)

Sodium

32 g

Sugar

58g

Fat

28g

Carbs

6g