Tuesday, June 29, 2010
Cold Beets with Greek Yogurt Soup
3 cups beets, peeled and cut into medium dice (2 large or 3 medium beets)
2 cloves of garlic,minced
2 tablespoons lemon juice
1 cup Greek yogurt
2 teaspoons chopped fresh mint, plus a few sprigs for garnish
1/4 cup sour cream
In a medium boiler or sauce pan, cover beets and garlic with 2 1/2 cups water. Cover with a lid, bring to a boil, and reduce heat to simmer. Cook for 20-30 minutes or until beets are just tender.
Remove from heat, pour beets and liquid into a large mixing bowl and allow to cool for at least 30 minutes. (If desired, save out 1/4 to 1/2 cup of beets to stir back in later or use as garnish.) Stir in lemon juice, yogurt and mint.
In blender or food processor, puree in batches, or use an immersion blender to puree in same bowl. Cover and chill for at least two hours. When ready to serve, ladle about 1 1/2 cup of pureed beets into four individual soup bowls. (If you saved out the chopped beets, stir in first, or place on top for garnish.) Dollop each bowl with about 1 tablespoon of sour cream and garnish with mint.