COLD BEETROOT AND APPLE SOUP

COLD BEETROOT AND APPLE SOUP

Another gorgeous sunny day, hubby working from home and some beetroot in the fridge. That got me thinking about making a cold soup for our lunch. I haven’t had many cold soups in my life, actually as far as I can remember only twice. A fantastic gazpacho (this coming from me who doesn’t like raw tomatoes) and a chilled berry soup. My husband though it tasted a bit like a sorbet, which is a great idea for next time...

Cold soup can be an alien prospect to some but once you try it you may get hooked. The flavour is so vibrant and zingy, it really makes your taste buds dance. My beetroot was cooked but next time I will try the same recipe completely raw .

One thing about this soup is that it is better eaten in smaller portions. The flavour is so strong that a whole soup bowl is very overwhelming. This however makes it a fantastic starter for an elegant dinner party, or even better served in shot glasses as an amuse bouche at a cocktail party. I can just see them lined up in a row, the gorgeous deep colour, topped with a head of young alfalfa and radish sprouts, who could refuse...

COLD BEETROOT AND APPLE SOUP
If you have a high speed blender (Vitamix or Blendtec) this soup will be a child’s play to make. If using a less powerful blender or food processor please see my tips below.

Make this soup ahead and keep in the fridge before serving.

Serves 4 as a starter portion ( I will have to see how many shot glasses I could fill next time....)

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ingredients
1lb beetroot (cooked or raw)
2 tart apples ( I used Granny Smith)
1 slice of ginger (roughly 4mm thickness)
pinch of chile flakes (or 1/4 of fresh chilli pepper)
1 lime (if using high speed blender half of a small lime will be enough)
3 spring onions
1 cup of apple juice
cupful of ice
pinch of salt (or to taste)
alfalfa and radish sprouts for garnish


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method for high speed blender
  1. In your blender combine the beetroot, 2 halved apples, slice of unpeeled ginger, chilli, half of a small lime, spring onions, apple juice, salt and ice.
  2. Process till smooth (don’t let it heat up), this should take about one and half minute.
  3. Serve topped with the alfalfa and radish sprouts and a slice of lime.

method for other blenders or a food processor
I am not sure how well other blenders would deal with the rather hard raw beetroot, so experiment or maybe use the cooked one to be on the save side.

  1. Cut up the beetroot, core and cut up the apple.
  2. Place in the blender together with the ginger, chilli, zest of 1 lime and juice of half (or one whole lime - to taste), sliced green onions, apple juice and ice.
  3. Process till smooth.
  4. Serve topped with the alfalfa and radish sprouts.
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