A Cold Summer Soup Of Beets And Pimento Pepper

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1/2 lb cooked beets (2-3 beets, depending on their size)
• 1 pimento pepper (roasted, from a jar)
• 1 green onion (all of the and 2 inches of the crisp green)
• 1/2 garlic clove
• 3/4 cup buttermilk
• 1/2 cup water
• 1/2 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons creme fraiche or 3 tablespoons greek yogurt
• 1 1/2 teaspoons finely-minced fresh dill
• 2 sprigs fresh dill (for garnish)

Recipe

• 1 to make soup: put all the soup ingredients in a blender. process for 45-seconds to 1 minute, or until you have a completely smooth puree. taste and adjust seasoning. empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (can be made up to 2 days ahead).
• 2 to make crème fraiche drizzle: combine crème fraiche with finely-minced fresh dill. refrigerate until ready to use. (can be made up to 2 days ahead).
• 3 to serve: serve soup in pretty bowls, if you have them, as the colour is so amazing. drizzle with the crème fraiche and top each with a fresh sprig of dill.