Iced beetroot soup

Serves 6

hilled soup has to have a lot of flavour to be as tempting as hot soup, but this one makes the grade, being spicy, earthy, sweet and sharp all at once. Serve in small bowls or glasses for the drama queen effect.

• 3 shallots
• 2 celery stalks
• 500 g beetroot, cooked and peeled
• 2 garlic cloves, crushed
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 300 ml vegetable stock or water
• Sea salt and pepper
• 1 tbsp horseradish cream
• 100 g thick natural yoghurt
• fresh chive spears for serving

1. Finely chop the shallots, celery, and beetroot. Mix with the crushed garlic, vinegar and olive oil. Cover with plastic film and refrigerate overnight.



2. Whiz to a smooth puree in a blender. Add the vegetable stock or water and sea salt and pepper to taste, and whiz.



3. Chill until ready to serve.



4. Pour the soup into 6 to 8 small, chilled glasses.



5. Mix the horseradish cream with the yoghurt, and plop a spoonful on top of each soup. Spear with a chive and serve.