Celebrate the warm weather with this seasonal sweet and savory cherry and beetroot soup.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Serious Eats | 2024-07-03 16:00:15 |  6,138 Views |
How to make cold beetroot and cherry soup
Serious Eats / Photographer: Hannah Hufham Food Stylist: Nicole Hopper Props Stylist: Tucker Vines
Cold soups like borscht gazpacho and vichyssoise are among my favorite things to eat during the hottest days of summer and now I’m adding this gorgeous chilled beetroot and cherry soup created by our test kitchen colleague Nicole Hopper to my warm-weather list. The soup is made with fresh beets and sweet cherries which are in season at the same time during the peak of summer sour cream or yogurt star anise and cinnamon. It’s slightly sweet but leans more toward the savory side. You can eat it any time of day but it would be especially nice served in shot glasses as an appetizer for a summer party.
The cherry flavor tempers the earthy flavor of the beets in the pureed soup while whole cherries add a hint of sweetness for a flavor ride that one taster described as "tangy-sour-earthy-sweet." Meanwhile the sour cream (or yogurt) rounds out the flavors adding extra tang and a nice richness. You can top the soup with a dollop of sour cream or yogurt or create an appealing drizzle by thinning the dairy slightly with water. Read on for tips on making the soup and to get Nicole's full recipe.
