This recipe makes about sixteen 2-oz shooter glasses.
1 tbsp olive oil
1 shallot sliced
2 cloves garlic chopped
2 whole cloves
2 whole allspice
2 medium beets. peeled and quartered
2 cups vegetable broth
1 tbsp liquid honey
1 cup soy yogurt or coconut yogurt
1/4 cup minced seeded cucumber
1/4 cup minced onions
1. In a saucepan, place olive oil on medium heat. Add shallot and garlic and cook, stirring until softened about 3 minutes.
Add cloves, allspice, and salt and pepper to taste and cook, stirring for 1 minute.
Add beets and broth and bring to a boil.
Cover, reduce heat to low and simmer until beets are tender, about 20 minutes. Remove and discard cloves and allspice. Stir in the honey.
2. Using an immersion blender, puree until smooth. Or, place a strainer over a large measuring cup or bowl with a pouring spout and strain soup.
Transfer solids and 1 cup of the liquid to a food processor fitted with metal blade. Puree until smooth.
Return solids to liquid and stir well. Cover and refrigerate until thoroughly chilled, for at least 3 hours.
When you are ready to serve whisk in yogurt.
3. In a small bowl, combine cucumber, red onion and dill, Stir to combine. To serve, ladle soup into glasses and garnish with cucumber mixture.
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