Chilled Red Pepper And Beet Soup With Yogurt And Caraway Seeds Recipes

CHILLED RED PEPPER AND BEET SOUP WITH YOGURT AND CARAWAY SEEDS

Chilled Red Pepper and Beet Soup with Yogurt and Caraway Seeds image

Serve this vegetable borscht with a traditional pairing of crisp dill pickles.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon minced, peeled fresh ginger
1/2 teaspoon caraway seeds, coarsely crushed
2 large (8 to 9 ounces each) red bell peppers, stems, seeds, and ribs removed, cut into 1/4-inch dice
1 large beet (about 8 ounces without greens), peeled and cut into 1/4-inch dice
1 3/4 cups homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
Freshly ground pepper
1/4 cup coarsely chopped fresh dill, plus sprigs for garnish
1/4 cup coarsely chopped fresh cilantro
1 tablespoon fresh lemon juice, or more to taste
1/4 cup plain low-fat yogurt

Steps:

Heat oil in a large saucepan over medium heat. Add onion, ginger, and caraway seeds. Cook, stirring occasionally, until onions are soft, about 7 minutes. Stir in bell peppers and beet, and cook until peppers begin to soften, about 5 minutes. Add stock and 3 cups water; bring to a boil. Stir in salt; season with pepper. Reduce heat; simmer, partially covered, until peppers and beet are tender, about 45 minutes, stirring occasionally.
Stir in dill, cilantro, and lemon juice. Let cool completely. Refrigerate, covered, until cold, about 1 1/2 hours. Divide soup among 4 bowls; top each with 1 tablespoon yogurt. Garnish with dill sprigs.

Nutrition Facts : Calories 146 g, Cholesterol 1 g, Fat 8 g, Fiber 5 g, Protein 4 g, Sodium 396 g

CHILLED BEET SOUP WITH YOGURT AND PEPITAS

Chilled Beet Soup with Yogurt and Pepitas image

Provided by Katie Lee Biegel

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound roasted or boiled red beets, coarsely chopped
1 cup light coconut milk
2 teaspoons fresh lime juice
1 teaspoon finely grated peeled ginger
1 teaspoon kosher salt
Freshly ground black pepper
4 teaspoons nonfat plain Greek yogurt
4 teaspoons salted, roasted pepitas (hulled pumpkin seeds) or sunflower seeds

Steps:

Put the beets, coconut milk, lime juice, ginger, salt and pepper to taste in a blender and puree until very smooth. Transfer to a container and chill until ready to serve, at least 1 hour.
To serve, pour about 3/4 cup soup into each of 4 small glasses; top each with 1 teaspoon yogurt and 1 teaspoon pepitas and serve immediately.

SWEET RED PEPPER-BEET SOUP

Sweet Red Pepper-Beet Soup image

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.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 10

Ingredients

1 tablespoon extra-virgin olive oil
2 shallots, chopped (1/2 cup)
3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
4 ounces soft goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving

Steps:

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.
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.

BEET SOUP WITH TARRAGON, CHIVES AND YOGURT

Beet Soup With Tarragon, Chives and Yogurt image

Freshly cooked beets, though they take a while to prepare (see Tip), are so delicious that they're worth the effort. Cook them the day before you need them and keep them in the fridge for up to a week, to use in salads or for a soup. For this borscht-inspired soup, a splash of vinegar tempers the beets' natural sweetness, which is perfectly complemented by a splash of tart herby yogurt. The good news is this soup may be served warm or chilled; each way is refreshing.

Provided by David Tanis

Categories dinner, soups and stews, appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1 1/2 pounds cooked, peeled red beets, chopped (See Tip)
Salt and pepper
Pinch of ground cayenne
1/4 cup red-wine or apple cider vinegar, plus more to taste
8 cups water or broth
1 cup whole-milk yogurt
3 tablespoons chopped tarragon leaves
2 tablespoons thinly sliced chives

Steps:

Put olive oil in a heavy-bottomed soup pot or deep, wide skillet over medium heat. Add onion and garlic, cook slowly, stirring, until softened, about 10 minutes.
Add beets and season generously with salt and pepper. Add a pinch of cayenne and pour in vinegar. Cook for 5 minutes, stirring occasionally, then add water and raise heat to a brisk simmer. Taste broth and adjust. Cook for another 10 minutes, until beets are completely soft.
Purée in a blender, in batches if necessary, and strain through a fine-mesh sieve. (Consistency should be like heavy cream, no thicker - thin with water or broth as necessary). Return puréed soup to pot and reheat. In a small bowl, combine yogurt with tarragon and chives. Add a good pinch of salt and beat with a fork to loosen yogurt.
Taste soup, and adjust for salt and vinegar. Ladle into individual bowls. Swirl a large (2 to 3 tablespoons) spoonful of herbed yogurt across the surface of the soup.

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