By: Tamara Saslove, P.H.Ec.
With the warm summer weather, a bowl of piping hot soup doesn’t always sounds too appetizing. But fear not, there are tons of cold soup options including this delicious and simple beauty of a soup! Beets, apples and leeks join together in this recipe to offer an alternative to a classic Beet Borscht.. with a lighter flavour that everyone will enjoy.
One common mistake I find myself running into whenever I make a cold soup is that I often leave it until the last minute.. or the last couple hours and it doesn’t have enough time to fully cool. You can make this soup a day in advance, or the morning / early afternoon of when you plan to eat it in order to give yourself enough time and ensure you are serving up this soup how it is intended.. COLD!
Yield: approx. 2L
• 3 beets (1 tsp olive oil for roasting)
• 3 leeks (white part only)
•1 tbsp (15 mL) olive oil
• 2 granny smith apples, peeled
•1 L vegetable or chicken stock salt and pepper, to taste
Garnishes optional: sunflower seeds, plain greek yogurt