CHILLED BEETROOT, CELERY
AND TOMATO SOUP
A chilled bowl of wholesome
Beet, celery and tomato soup is
perfect for a laid back lunch or dinner on weekends. Food plays such an important role in
combating the heat during summers and cold soups can drive away the rigors of a
hot summer day!!!
Beet,
celery and tomato soup can also be served hot. Also read Pumpkin tomato soup recipe.
Preparation
Time : 10
minutes
Cooking
Time : 20
minutes
Refrigeration
Time : 4 to 5 hours
Serves : 4
Ingredients:
5 medium tomatoes roughly chopped
2 medium beetroots roughly chopped
1 cup celery roughly chopped
7 to 8 cloves of garlic
1tsp rosemary
6 to 8 peppercorns
1 tsp olive oil
500 ml vegetable stock (I used maggi stock
cubes)
Salt to taste
Method:
Heat oil in a pressure
cooker. Saute crushed garlic, roughly chopped celery, peppercorns, rosemary and salt for 2 -3
minutes.
Add chopped beetroot and
tomatoes and cook for 2 minute.
Pour in the vegetable
stock.
Close the pressure cooker
and cook for 5 to 6 whistles. Switch off
the flame and let the pressure release on its own.
Puree the soup after it is
cooled down.
Pop the soup in the refrigerator
for 4 to 5 hours.
Serve chilled.
