A Cool Bite

Once we get into the hotter months our taste buds will be craving something cooler Things like raw veggies or bits of shrimp or chicken dipped into a flavorful sauce Take-out sushi and poke fit the bill too, but one of the more popular trends has been a move toward chilled soups and the countless flavors you can create with them You can spice them up or down depending on your mood, and they’re easy to make in small or big batches Most of them are healthy and light on the wallet too Plus, they keep well in the fridge, pack well in a thermos, and fill you up like a meal, not like you’re just snacking Chill out!

Ingredients:

7 red beets, cleaned and trimmed

1 leek, washed and chopped

1 yellow onion, chopped

8 cloves garlic

1/2 bunch celery, chopped

2 carrots, peeled and chopped

1 fennel bulb split, half chopped and half minced

1 small shallot, minced

2 tablespoons pistachios, chopped

4 cups vegetable stock

5 tablespoons olive oil, divided

1 teaspoon fresh thyme leaves

5 tablespoon red wine vinegar, divided

6 oz goat cheese kosher salt and black pepper to taste

In a stock pot, add beets, onions, leeks, carrots, celery, garlic, thyme, and vegetable stock Bring to a boil and cook until beets are tender Turn off heat and remove beets to cool

Peel beets, chop 6 beets, and return to stock pot, reserving 1 beet for relish

Working in batches, ladle half of the soup mix in blender . Add 3 oz . goat cheese, 2 tablespoons olive oil, 2 tablespoons red wine vinegar, salt and black pepper to taste .

Blend until smooth . Pour into a deep pan able to fit in refrigerator . Repeat with remaining soup mix, goat cheese, 2 tablespoons oil, 2 tablespoons vinegar, salt and pepper Pour remaining soup into deep pan and chill covered in refrigerator

While soup chills, mince remaining beet

Place in bowl with minced fennel, shallot and pistachios Add 1 tablespoon olive oil, 1 tablespoon red wine vinegar, salt and pepper to taste and mix well

Ladle soup into 4 bowls Garnish with relish and maybe a crust of bread and butter on the side

Recipe and photo by James Stefiuk

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