Ingredients
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1 pimento pepper (roasted, from a jar)
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3/4 cup buttermilk
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1/2 cup water
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1/2 tablespoon red wine vinegar
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1/2 teaspoon salt
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1/8 teaspoon pepper
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3 tablespoons creme fraiche or 3 tablespoons Greek yogurt
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1 1/2 teaspoons finely-minced fresh dill
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1/2 garlic clove
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1 green onion (all of the white and 2 inches of the crisp green)
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1/2 lb cooked beets (2-3 beets, depending on their size)
Instructions
- To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
- To make Crème Fraiche Drizzle: Combine crème fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
- To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the crème fraiche and top each with a fresh sprig of dill.