Name: Cool Pureed Beet Soup with Chilli-Cilantro Swirls
Yield: Serves 6 to 8 as a first course
Ingredients: 1½ pounds red beets (5 medium; weighed without tops); 1 medium-large leek; 2 medium scallions (green onions); 1 small hot chilli, such as Jalapeño or Serrano; 1 cup tightly packed sliced cilantro (coriander) leaves; ½ cup yogurt; 1 large mild chilli, such as Poblano or Anaheim; About 1 teaspoon kosher salt; 1 quart cranberry juice; ¼ cup white rice; 1/3 cup peeled, coarse-chopped ginger; 3 cups water; 1 tablespoon raspberry or other fruit vinegar; ½ pound plum tomatoes

Preparation info

Serves
6 to 8
as a first course

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A stunning soup for a special dinner: tart and fruity garnet puree punctuated by nippy parrot-green seasoning sauce. Straining is a bit of a nuisance, but it eliminates the need for preliminary peeling and creates a velvety feel in the mouth.

Ingredients

1½ pounds red beets (5 medium; weighed without tops)
1 medium-large leek
½ pound

Method

Trim, scrub, and slice beets. Trim roots and darkest top leaves from leek. Halve lengthwise, slice thin, and rinse in several changes of water. Slice tomatoes.
Combine beets, leek, tomatoes, ginger, rice, cranberry juice, 1 teaspoon salt, and water in a pot. Bring to

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Cool Pureed Beet Soup with Chilli-Cilantro Swirls

Ingredients

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