Cold tomato and beetroot puree soup

Votes: 1

Lycopene is part of the carotenoid family and gives tomatoes, bell peppers, watermelon, and other red vegetables their color. Its antioxidant properties are well known, meaning it can seek out and eliminate free radicals. The body absorbs lycopene best when combined with a small amount of fat, so drizzle fresh tomatoes with olive oil or add grated Parmesan to spaghetti with tomato sauce.

Betalain is also a red pigment found primarily in red beets and red Swiss chard. Research has shown that it also has antioxidant properties, and it's thought to be better absorbed when combined with vitamin C (for example, with red pepper, which is used in this creamy soup recipe).

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 140, total fat 11 G., saturated fats G., proteins 1 G., carbohydrates 10 G., fiber G., cholesterol mg, sodium mg, sugar G.

Cold tomato and beetroot puree soup - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/2 cup slices pickled beets, plus 1/3 cup marinade
3 tbsp. l. olive oil
6 sun-dried tomatoes plus 1 tbsp finely diced
A large pinch of hot paprika
1/2 cup baked red pepper, plus 1 tbsp finely diced
1 small garlic clove
1 medium ripe tomato, chopped
Beetroot chips, for decoration, optional
Sour cream or yogurt, for serving, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beet, sun-dried tomatoes, sweet pepper, yogurt

Cooking the dish according to the recipe:

Combine the oil, sun-dried tomatoes, and paprika in a small skillet. Cook over low heat until the tomatoes soften, 2 to 3 minutes. Let cool completely.
In a medium bowl, combine the sun-dried tomatoes and oil with the beets and beet juice, pepper, garlic, and 3/4 teaspoon salt. Let stand at room temperature for at least 30 minutes. Puree in a blender with 1 cup cold water until smooth. Transfer to a bowl or large cup and refrigerate for at least 1 hour.