Chilled Beet And Tomato Soup Recipe
Prep Time:
1 hour, 10 minutes
Cook Time:
45 minutes
Servings:
6 Servings
Ingredients
  • 4 medium red beets, greens and stems discarded
  • 1 tablespoon avocado oil
  • 1 teaspoon salt, divided
  • ¼ teaspoon pepper, divided
  • 1 English cucumber, diced
  • 1 red bell pepper, diced
  • 3 large beefsteak tomatoes, diced
  • ¼ cup diced red onion
  • 2 minced garlic cloves
  • 4 cups tomato juice
  • Juice of ½ lemon
  • 2 tablespoons apple cider vinegar
  • ½ cup chopped parsley
Directions
  1. Preheat the oven to 400 F.
  2. Line a sheet pan with parchment paper.
  3. Pierce the beets all over with a fork.
  4. Place the beets on the sheet pan, brush them with oil, and sprinkle with ¼ teaspoon salt and ⅛ teaspoon pepper. Bake for 45 minutes to 1 hour.
  5. In the meantime, combine the cucumber, red pepper, tomatoes, red onion, garlic, remaining salt, and remaining pepper in a large bowl or pot and stir well.
  6. Add the tomato juice, lemon juice, and vinegar.
  7. When the beets are done baking and slightly cooled, peel and discard the skin.
  8. Dice the beets.
  9. Add the beets to the pot with the other ingredients, cover, and chill for 1 hour.
  10. Top with chopped parsley and serve.