Vermilion Beet and Pimento Chilled Soup
Experience the vibrant flavors of summer with this delightful chilled soup featuring sweet, earthy beets paired with the smoky warmth of roasted pimento peppers. The stunning vermilion hue of the soup invites you to indulge in its depths while the creamy dill-infused crème fraîche adds a refreshing zing. Perfectly balanced and elegantly presented, this dish is not just a feast for the eyes but also a celebration of seasonal ingredients, making it an ideal starter for a warm summer day or a light lunch.
2
Servings
N/A
Calories
12
Ingredients
Ingredients
cooked beets
1/2 lb (peeled and chopped)
pimento pepper
1 (roasted, from a jar)
green onion
1 (chopped (white and 2 inches of green))
garlic clove
1/2 (minced)
buttermilk
3/4 cup (none)
water
1/2 cup (none)
red wine vinegar
1/2 tablespoon (none)
salt
1/2 teaspoon (none)
pepper
1/8 teaspoon (none)
crème fraîche or Greek yogurt
3 tablespoons (none)
fresh dill
1 1/2 teaspoons (finely minced)
fresh dill sprigs
2 (for garnish)
Instructions
1
Start by preparing the soup: In a high-speed blender, combine the cooked beets, roasted pimento pepper, green onion, minced garlic, buttermilk, water, red wine vinegar, salt, and pepper.
2
Blend the mixture on high for 45 seconds to 1 minute, or until it transforms into a completely smooth puree. Take a moment to taste the soup and adjust the seasoning as needed.
3
Transfer the blended soup into a food-safe container and place it in the refrigerator for at least 2 hours. This will allow the flavors to meld beautifully; it can be prepared up to 2 days in advance.
4
While the soup chills, prepare the crème fraîche drizzle: In a small bowl, mix the crème fraîche or Greek yogurt with the finely minced fresh dill. Stir until well combined and refrigerate until you're ready to serve; this can also be made up to 2 days ahead.
5
When ready to serve, ladle the beautifully colored soup into elegant white bowls to showcase its bright vermilion hue. Drizzle each bowl with the dill crème fraîche and garnish with a fresh sprig of dill for an extra touch of sophistication.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Vermilion Beet and Pimento Chilled Soup?
It is a vibrant, cold summer soup featuring the earthy flavors of beets combined with the smoky warmth of roasted pimento peppers.
How long should the soup be chilled before serving?
The soup should be refrigerated for at least 2 hours to allow the flavors to meld beautifully.
Can I prepare this recipe in advance?
Yes, both the soup and the dill-infused crème fraîche can be prepared up to 2 days ahead of time.
What are the primary ingredients in this soup?
The main ingredients include cooked beets, roasted pimento pepper, green onion, garlic, buttermilk, water, and red wine vinegar.
Is this soup recipe vegetarian?
Yes, this recipe is vegetarian as it contains no meat products.
How can I make this soup vegan?
To make it vegan, replace the buttermilk with a plant-based milk and use a dairy-free yogurt alternative for the dill drizzle.
What gives the soup its vermilion color?
The bright vermilion hue comes from the combination of deep red cooked beets and roasted pimento peppers.
What type of pimento pepper is used?
The recipe uses one roasted pimento pepper, typically found in a jar.
Can I use raw beets for this recipe?
The recipe specifically calls for cooked beets that are peeled and chopped to ensure a smooth texture.
How many people does this recipe serve?
This recipe is designed to provide 2 servings.
What equipment is needed to make the soup?
A high-speed blender is required to transform the ingredients into a completely smooth puree.
How do you prepare the dill drizzle?
Mix 3 tablespoons of crème fraîche or Greek yogurt with 1.5 teaspoons of finely minced fresh dill.
Can I use Greek yogurt instead of crème fraîche?
Yes, Greek yogurt is a suitable and refreshing substitute for crème fraîche in the dill drizzle.
Is this soup gluten-free?
Yes, all the listed ingredients for this beet and pimento soup are naturally gluten-free.
What kind of vinegar is recommended?
Red wine vinegar is recommended to provide the necessary acidity to balance the sweetness of the beets.
How long do I need to blend the ingredients?
Blend on high for 45 seconds to 1 minute until the mixture is perfectly smooth.
What is the best way to garnish the soup?
Garnish each bowl with a drizzle of the dill crème fraîche and a fresh sprig of dill.
Is the soup spicy?
The soup is not spicy; the pimento pepper provides a smoky warmth rather than heat.
Can I use store-bought pre-cooked beets?
Yes, pre-cooked beets from the store are a great time-saving option for this recipe.
Which part of the green onion should I use?
Use the white part and approximately 2 inches of the green part of the onion.
How should I present the soup?
Ladle the soup into elegant white bowls to make the bright vermilion color stand out.
Does the recipe use garlic?
Yes, it uses half a clove of minced garlic to add a subtle savory depth.
Can I substitute the red wine vinegar?
While red wine vinegar is best, you could use apple cider vinegar or lemon juice as an alternative acid.
What is the texture of the finished soup?
The texture should be a completely smooth, light, and creamy puree.
Is this soup a healthy choice?
Yes, it is a healthy option as it is vegetable-based, low in fat, and nutrient-dense.
How should I store leftovers?
Store any remaining soup in a food-safe airtight container in the refrigerator for up to 2 days.
Should I adjust the seasoning?
Yes, after blending, taste the soup and adjust the salt and pepper to suit your preference.
What role does the dill play in the flavor?
The dill provides a refreshing zing and an herbal aroma that cuts through the earthiness of the beets.
Can I serve this soup hot?
This recipe is specifically designed to be served chilled for a refreshing summer experience.
Is there much sodium in this recipe?
The recipe uses only 1/2 teaspoon of salt for two servings, making it relatively moderate in sodium.