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Sig's Beetroot Hot Cooler Shot Soup

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We hope you got benefit from reading it, now let's go back to sig's beetroot hot cooler shot soup recipe. To make sig's beetroot hot cooler shot soup you only need 7 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to prepare Sig's Beetroot Hot Cooler Shot Soup:

Use 200 gr of peeled cooked beetroot in natural juice (not vinegar).
Prepare 6 of whole fresh chives or small spring onions.
Use 175 gr of low fat dairy, soy or vegan yoghurt, must be well chilled.
You need 1 of flat teaspoon creamed horseradish or to taste.
Provide Dash of Tabasco sauce to taste.
Take 6 of ice cubes.
Prepare Dash of gin or vodka optional and to taste.

Steps to make Sig's Beetroot Hot Cooler Shot Soup:

Cook the beetroot, make sure that you end up with the correct weight and keep about 1 large mug of juice at least, or buy cooked peeled beetroot and beetroot juice. Put the beet into blender with the juices. Save two of the chives or spring onions for garnishing, blend the rest together with the beetroot..
Add yoghurt (you can use quark, cream cheese or creme fraiche also) add horseradish, a few drops of Tabasco sauce and the ice cubes..
Blend well until the ice is crushed and smooth. Put the mixture into 2 glasses. Chop the 2 chives finely, garnish the smoothie. Serve with a spoon. Eat like a beetroor gazpacho..

Reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Crispy and delicious beetroot cutlet made with beets, potatoes, semolina and spices. Serve beetroot cutlet hot with any chutney or dip of your choice like tamarind chutney or coriander chutney or sweet green chutney. It may seem unusual to top a hot soup with a cool slaw, but we love how the earthy lentils get a burst of freshness and texture from the beetroot.

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