Beet Raspberry Soup

Eating Well: July/August 1993

This unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious chilled soup.

Ingredients:

• 1 pound beets, (6 medium), scrubbed
• 1 1/2 TB finely chopped shallots, (2 medium)
• 1 Cup raspberries
• 1 Cup low fat milk
• 2 1/2 TB red wine vinegar
• 2 TB lemon juice
• 1 TB sugar
• 1 tsp salt
• freshly ground pepper, to taste

Preparation:

1. Cover beets with cold water in a large saucepan; bring to boil. Reduce heat to low and simmer, covered, until tender, 30-40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks (julienned) and set aside. Cut the remaining beets into chunks.
2. Place the beet chunks, shallots, and raspberries in blender or food processor and puree, adding the reserved cooking liquid as needed for a smoother consistency. to strain the seeds from the mixture, pour through a fine-meshed, sieve set over a large bowl. Stir milk, vinegar, lemon juice, and sugar into the bowl. Season with salt and pepper.
3. Cover and refrigerate until chilled, at least one hour.
4. Garnish with julienned beets. Serve.