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Recipe by Cathryn Evans

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1. To make the ice cubes, mix the yogurt with a handful of chopped tarragon leaves, then half-fill 2 x 12-cube ice trays (the smallest you have) with the mix. Cover with cling film and freeze overnight.
2. Put the onions and sugar in a saucepan, cover with a lid, then cook over moderate heat for 10 mins, shaking the pan from time to time. Pour in the wine and vinegar and bubble away until syrupy. Now pour in the stock, add the beetroot and a handful of tarragon leaves. Bring to the boil, then cook for 15 mins.
3. Blend the soup until smooth, then pass through a sieve into a bowl, pushing as much of the puréed beetroot through as possible. Season with lots of black pepper, then serve hot in shot glasses with a yogurt ice cube on top

Per serving

476 kcalories, protein 3g, carbohydrate 8g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.38 g

Latest comments and suggestions

• Twinnie

  19 November 2008

  Twinnie commented on this recipe

  fantastic. had it at my 40th birthday party and everyone thought it was great. even two people who said they hated beetroot said they liked it!!

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• Del

  13 October 2009

  Del rated and commented on this recipe

  

  I made this for a vegetarian dinner party as a palate cleanser before a rather rich wild mushroom risotto. It worked a treat. The soup itself went down a storm. The ice-cube... you either love it or hate it! But even those who disliked it kept on bringing it back into conversation! The tricky part is getting your soup hot enough whilst being able to pour it into a glass. Ideas anyone?? Oh and I served it in small whisky tumblers about a third/half full. Recommended.

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Ingredients

• 2 red onions , sliced
• 3 tbsp golden caster sugar
• 75ml red wine
• 3 tbsp red wine vinegar
• 1l vegetable stock
• 500g cooked beetroot , unvinegared, roughly chopped

FOR THE ICE CUBES

• 500g pot natural yogurt
• small bunch tarragon (leaves only)

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Difficulty and servings

1 litre (20 x 50ml shot-sized servings)

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Plus overnight freezing

Vegetarian

For up to a month

Ingredients

• 2 red onions , sliced
• 3 tbsp golden caster sugar
• 75ml red wine
• 3 tbsp red wine vinegar
• 1l vegetable stock
• 500g cooked beetroot , unvinegared, roughly chopped

FOR THE ICE CUBES

• 500g pot natural yogurt
• small bunch tarragon (leaves only)

Per serving

476 kcalories, protein 3g, carbohydrate 8g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.38 g

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