Personal

Car Stuff

Extras

Chilled beetroot and sourdough soup

This chilled soup is thickened with sourdough, which gives it great body and texture.
From Peter Gordon. Serves 6

700g unpeeled red beetroot, skins gently scrubbed
100ml white vinegar or cider vinegar 
1 tsp salt
100g sliced sourdough bread, crusts removed (2-3 slices)
1 red onion, peeled and thinly sliced
4 garlic cloves, peeled and sliced
1 tsp coriander seeds
1 tbsp olive oil 
2 bay leaves
2 tsp fresh thyme leaves (or try oregano or rosemary)
8 large tomatoes, chopped
600ml water
50ml crème fraîche 
mint leaves, a small handful shredded

Place the beetroot and 90ml of the vinegar in a pot with plenty of cold water to cover, add 1 tsp of salt and bring to the boil. Cook, with a lid on, until you can easily insert a knife through them. Drain and place in a bowl of iced water until they are cool enough to handle, then peel them (wearing gloves) and cut into chunks.

While the beetroot are cooking, toast the bread until golden and crisp, then tear into pieces.

Sauté the onion, garlic and coriander seeds in the oil until it is just beginning to caramelise, then add the herbs and tomatoes and bring to a boil. Add the chopped beetroot and the water and bring back to the boil, then put a lid on and rapidly simmer for 30 minutes.

Add the toast and give it a good stir, then put the lid back on and cook another 10 minutes. Remove the bay leaves, add the reserved vinegar and purée till smooth. I find using a stick blender the best method, as you can do this while the soup is still really hot. If you have to use a blender, then leave it to cool down before puréeing. Adjust the seasoning and leave to cool, then place in the fridge to chill down for at least 3 hours.

To serve, give it a good stir, then taste for seasoning – when food is served cold it usually needs a little extra salt. Ladle into bowls then dollop on the crème fraîche and shredded mint