With temperatures climbing into the 90s here in Austin, you might be surprised when I say it’s still soup weather. Chilled soup weather, that is. So, while I wait on some delicious ripe tomatoes to make gazpacho, I thought I’d share my favorite quick and easy chilled soup recipe. All you really need are some beets, orange juice, and a blender.
I highly suggest that you roast the beets ahead of time and store them in the fridge, so everything is nice and chilled when you’re ready to make the soup. That makes it about a 5-minute endeavor!
Chilled Beet Soup
4 beets, roasted* and chilled
1/4 cup orange juice, or more to taste
One sprig of mint, leaves picked
Salt and pepper to taste
Greek yogurt for serving
Peel the beets (using a paper towel to rub off the skin works best), cut off the root and stem ends, and quarter each one. Throw them in the blender with the orange juice, mint leaves, and a pinch of salt. Blend until smooth. Taste and adjust seasoning as necessary. Serve cold with a dollop of Greek yogurt.
* Preheat the oven to 400°, trim and scrub your beets, and wrap them in foil. Roast until you can easily pierce them with a fork, 30 minutes to an hour (depending on size).