Beet Watermelon Soup Recipe

On a hot day, this cold soup made with naturally sweet beets, onions, and watermelon is refreshing as an appetizer or even a dessert.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 1 Tablespoon vegetable oil
• 1 medium sweet onion, peeled and sliced
• 1/2 pound beets, peeled and roughly diced
• 4 cups chicken broth (may use low-salt)
• 1  teaspoon salt
• 2-1/2 cups diced seeded watermelon (rind removed)
• 1 Tablespoon chopped fresh mint leaves, optional

Preparation:

In a large stockpot over medium low heat, gently saute sweet onions in the vegetable oil, stirring often, until onions are limp and translucent. Stir in beets, reduce heat to low, and cook until beets begin to fall apart, about 35 minutes. Be sure to stir often to avoid burning and sticking.

Add chicken broth and salt to the onions and beets. Cover and simmer for 15 minutes. Strain solids, reserving the liquid.

Place beet and onion solids to a blender or food processor. Add watermelon and puree until smooth. Return to the stockpot and stir in reserved liquid.

Refrigerate soup at least 4 hours or overnight before serving chilled. Garnish with chopped mint leaves, if desired.

Yield: 6 servings