Rating: 3.17 stars
78 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 34
  • 2 star values: 15
  • 1 star values: 4
  • 78 Ratings

This tangy chilled puree gets its striking color from earthy beets and red bell peppers. They're cooked with shallots and then blended into a silken soup. Goat cheese, a traditional partner to beets, lends creaminess. A squeeze of lemon juice and a sprinkling of sea salt heighten the flavors.

Martha Stewart Living, August 2009

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Servings:
8
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Ingredients

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Directions

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  • Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.

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  • Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.

  • Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.

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Reviews

78 Ratings
  • 5 star values: 11
  • 4 star values: 14
  • 3 star values: 34
  • 2 star values: 15
  • 1 star values: 4