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Ingredients
- 3 shallots
- 1 bunch of basil
- 3 celery stalks
- 400g cooked and peeled beetroot
- 3 garlic cloves, crushed
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin
- olive oil
- 300mL vegetable stock or water
- Sea salt and pepper
- 1 tbsp horseradish cream
- 100g thick natural yoghurt
- Fresh chive spears for serving
Method
Finely chop the shallots, basil, celery, and beetroot and place in a bowl with the crushed garlic. Lightly mix with the vinegar and olive oil, cover with plastic film and leave to marinate in the refrigerator for 6 hours or overnight.
Place the mixture in a blender and whiz to a smooth puree. Add the vegetable stock or water, and sea salt and pepper to taste, and whiz again. Chill again until serving.
To serve
Pour into 6 to 8 small, chilled glasses. Mix the horseradish cream with the yoghurt, then spoon it on top of the beetroot soup. Top with chopped chives and serve.
This recipes is featured in the book, Summer is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
