Chilled Beetroot & Sweet Red Pepper Soup (Easy Summer Starter)

The Brightest Soup You'll Ever Make: Beat the Heat with This Refreshing Delight.

Summer’s here, and let’s be honest, the thought of standing over a hot stove can feel like a culinary dare. We’re all about embracing those glorious warm days, and that means finding ways to eat delicious food without melting into a puddle of sweat. Enter the chilled beetroot soup. Yes, you read that right. Not only is this vibrant concoction a feast for the eyes, it's a serious contender for the title of "brightest soup you'll ever make." And the best part? It’s ridiculously easy.

If the word "beetroot" conjures up images of earthy, overpowering flavours, prepare to have your mind (and taste buds) blown. This cold beet soup recipe is a masterclass in balance. We’re combining the natural sweetness of the beets with the mild, sunshine-kissed flavour of sweet red peppers. The result? A soup that’s more like a refreshing gulp of summer liquid than anything you’d typically associate with soup.

Why This Red Pepper Beetroot Soup is Your New Summer Bestie

Let’s talk ingredients. You'll need some beautifully vibrant beetroot, some sweet red bell peppers (the star power here!), a touch of onion for a little zing, maybe some garlic if you’re feeling brave (and who isn’t?), and a good splash of something creamy. We’re not talking heavy cream here, unless that’s your jam. A dollop of Greek yogurt or even a swirl of coconut milk can work wonders, adding a lovely richness without weighing you down. And for that extra oomph? A squeeze of lemon or lime juice is non-negotiable. It’s the secret handshake that lifts all those flavours and makes them sing.

The beauty of this chilled beetroot sweet red pepper soup is its versatility. You can roast your veggies beforehand for an even deeper, more complex flavor, or if you’re in a serious "I need this NOW" kind of situation, you can simply boil or steam them until tender. Then, it’s all about the blender. Whir it all up until it’s silky smooth, and then – the most crucial step – chill it. Like, really chill it. The colder, the better. Imagine this: a scorching hot day, you’re parched, and you pull out a bowl of this jewel-toned, icy cold soup. It’s pure, unadulterated bliss.

Preparation Time: 15-20 minutes
Cooking Time: 50-60 minutes
Serves: 6

Ingredients

1 tbsp extra-virgin olive oil

2 shallots, coarsely chopped

3 large red bell peppers, cored and seeded, cut into 1/2 inch pieces
2 red beets (about 450 g), trimmed, peeled and cut into 1/2 inch pieces
1 cup of water
800ml of chicken stock or vegetable stock
2 tbsp of fresh lemon juice
salt and freshly ground pepper
fresh goat's cheese, crumbled

Instructions:

1. Heat the oil in a medium saucepan over medium heat.  Cook the shallots until translucent and tender.

2. Add the bell peppers and beets and stir to coat in the oil.  Add the water and the stock and bring to the boil.   Cover the saucepan partially and reduce the heat to simmer.  Cook until beets are very tender, this usually takes about an hour.

3. Remove from the heat and let cool slightly.  Stir in the lemon juice, add 1 teaspoon of salt and season with pepper.

4. Puree the soup in batches in a blender or food processor.  Transfer to a large bowl and refrigerate until chilled.

5. Divide the soup among six bowls. Sprinkle with goat's cheese.