Beet and Tomato Soup

As the days of early fall beckon, a chilled bowl of Beet and Tomato Soup emerges as the epitome of culinary delight. This recipe weaves together the vibrant hues of beets and tomatoes, creating a harmonious symphony that awakens the senses. Freshness and acidity dance gracefully on the palate, offering a light yet deeply satisfying meal suitable for both lunch and dinner. Join us as we delve into the creation of this chilled masterpiece, an embodiment of seasonal perfection.

SERVES 6
PREP 20 MIN
PLUS 3 HR CHILLING
COOK 55 MIN
FREEZE UP TO 3 MONTHS
AT THE END OF STEP 2

INGREDIENTS:

• 1/2 head garlic, coarsely chopped
• 1 large onion, coarsely chopped
• 4 celery ribs, coarsely chopped
• 1 bulb fennel, coarsely chopped
• 6 tbsp olive oil, plus extra to garnish
• 1 lb 2 oz (500g) very ripe plum tomatoes, coarsely chopped
• 1 lb 2 oz (500g) very ripe beefsteak tomatoes, coarsely chopped
• 9 oz (250g) cooked beets, coarsely chopped
• 2 tbsp freshly chopped basil (stems reserved), plus 6 sprigs, to garnish
• Salt and freshly ground black pepper
• 3/4 oz (50g) red, yellow, or pink baby beets, to garnish
• 1 tbsp chives, with blossoms if available, to garnish
• 4 oz (115g) red, yellow, or orange cherry tomatoes, to garnish
• Crème fraîche, to garnish (optional)

INSTRUCTIONS:

Step 1: Sautéing and Roasting the Vegetables

1. Preheat your oven to 400°F (200°C).
2. In a large, heavy saucepan, heat olive oil over low heat. Add chopped garlic, onion, celery, and fennel. Sauté the mixture for 6-8 minutes, allowing the flavors to meld.
3. Incorporate the coarsely chopped plum tomatoes, beefsteak tomatoes, cooked beets, and freshly chopped basil stems into the mixture. Season with salt and black pepper.
4. Barely cover the mixture with water, bring it to a boil, then transfer the saucepan, uncovered, to the preheated oven for 40 minutes.

Step 2: Creating the Base

1. After roasting, transfer the mixture to a blender and process until smooth. Add a little water if needed to achieve the desired consistency.
2. Pass the mixture through a sieve, pressing it through with the back of a ladle to extract as much goodness as possible.
3. Season the soup, then refrigerate it for at least 3 hours to allow the flavors to meld and intensify.

Step 3: Garnishing with Elegance

1. In a separate pot, cook the red, yellow, or pink baby beets in boiling salted water for 20-25 minutes until tender. Drain, cool, peel, trim, and halve or quarter the beets based on their size.
2. Season the baby beets with salt, half of the chopped basil, half of the chives, and a drizzle of olive oil.
3. Halve and season the red, yellow, or orange cherry tomatoes.

Step 4: Assembling and Serving

1. Give the chilled soup a good stir, checking and adjusting the seasoning as needed.
2. Ladle the soup into six chilled bowls, filling each bowl halfway.
3. Spoon the seasoned baby beets and halved cherry tomatoes into the center of each bowl, creating an eye-catching presentation.
4. Garnish with a drizzle of olive oil or a dollop of crème fraîche if desired. Adorn with basil sprigs and the remaining snipped chives, adding a burst of color and freshness.

This Beet and Tomato Soup captures the essence of early fall in a bowl. Its vibrant colors, delicate flavors, and refreshing acidity come together to create a culinary masterpiece that is both nourishing and delightful. Whether as a light lunch or a sophisticated dinner, this chilled soup invites you to savor the season’s bounty with every spoonful.