CHILLED BEET SOUP SHOOTERS

Chilled Beet Soup Shooters image

Provided by Food Network Kitchen

Time 3h

Yield 12 to 16 shooters

Number Of Ingredients 9

Previous Next

1 pound beets, peeled and cut into 1/2-inch pieces
2 plum tomatoes, chopped
1 small clove garlic, minced
Pinch of ground cloves
2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1 1/4 cups plain whole-milk yogurt
1 tablespoon horseradish
Fresh dill or mint, for topping

Steps:

Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes.
Working in batches, puree the soup in a blender until smooth; transfer to a large bowl. Whisk in 1/2 cup yogurt and season with salt and pepper. Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours.
Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt. Thin the soup with a little water, if necessary. Serve in shot glasses; top with the horseradish yogurt and dill.