Yes – it is another installment of “We have lots of tomatoes around the house” Just because the nights are cooling down and fall is in the air it doesn’t mean that you can’t enjoy a chilled soup… perfect starter for dinner or light lunch!

After making chilled cucumber soup, mom requested I try to make her Borsht (beet soup). We had a few beets – but obviously also an abundance of tomatoes so I decided I needed to do something that would combine them both! The Soup Chick (awesome name) had just the solution.

Survey says: Rich thought it was a little “earthy tasting” (but he hates beets). My Grandmother called me when she was eating the leftovers I gave her and was “Oohing & Aahhing” over it (love you Grandma). Mom & Dad were both very impressed & thought it was better than they were expecting!

Get in the kitchen, keep cool & use those summer fresh flavors.

Borsht: Chilled Beet & Tomato Soup

as adapted from The Soup Chick, serves 4 – 6

• 1 lb small fresh beets or pre-cooked/ready to eat
• 3 cups chicken stock
• 3 large tomatoes, cored/halved & seeds squeezed out, roughly chopped
• salt & fresh black pepper, to taste
• 1-2 Tbsp lemon juice, to taste
• 1/3 cup sour cream
• 2 Tbsp chopped chives or basil

Prepare fresh beets: preheat the oven to 375°F. Scrub the beets & trim stems. Wrap the beets individually in foil, place on a baking sheet, & cook for 15-20 minutes – until just tender when pierced with a knife tip. OR boil the beets for about 15 minutes & then peel/prepare. When the beets are cool enough to handle, cut them into large chunks.

In a large pot, heat the stock, when it is almost simmering – add the beets and tomatoes. Bring to the boil, then reduce to simmer and cook for 20 minutes, until tomatoes begin to collapse. Remove the pot from heat, and puree with an immersion blender (or let the soup cool a bit, and puree in a blender in batches).

Season to taste with salt and pepper. Place the soup in a covered container and refrigerate for at least two hours until well chilled. Just before serving, squeeze in the lemon juice, adjust with salt and pepper if needed, and ladle into soup bowls. Garnish each bowl with a small dollop of sour cream and freshly chopped chives or basil

And I leave you with Today’s Question of the Day…. What flavors do you like fresh & combined, and how would they go mixed into a soup – suggestions?