It’s a striking deep red color, the chilled soup rich and thick, garnished with colorful orange segments and crumbled goat cheese, but you might never guess how easy this chilled beet soup is to make. When reader Janie Uyehara of Hermosa Beach and her husband were visiting Washington, D.C., they stopped by chef José Andrés’ restaurant Jaleo in the Crystal City neighborhood of Arlington, Va.
The couple fell in love with the celebrated Spanish chef’s gazpacho de remolacha, and have been wanting to re-create the dish at home. The soup is a simple purée of cooked beets, tomatoes, cucumber, bell pepper and garlic, with a touch of sherry vinegar to brighten the flavors and Spanish olive oil for additional richness. This is a great dish to make ahead of time, especially if you’re serving company; simply keep the soup well-chilled until ready to serve. Enjoy, Janie.