This chilled soup is slightly thickened with toasted oat bran, which gives it great body, flavour and texture. It’s also lovely eaten warm, but in summer this is perfect and you can make it the day before.
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For 6
700g unpeeled smallish red beetroot, skins gently scrubbed
2 Tablespoons cider vinegar
½ tea cup oat bran
1 red onion, peeled and thinly sliced
6 cloves garlic, peeled and sliced
1 heaped teaspoon turmeric
1 teaspoon coriander seeds
1 Tablespoon olive oil
2 bayleaves
2 teaspoons fresh thyme leaves (or try oregano or rosemary)
8 large tomatoes, chopped (or 1 x 410g can)
lemon juice to taste (1-2 tablespoons)
50ml crème fraîche (optional)
a small handful mint leaves, shredded
Place the beetroot and vinegar in a pot with plenty of cold water to cover, add a teaspoon of salt and bring to the boil. Cook, with a lid on, until you can easily insert a knife through them. Drain and leave to cool until you can easily handle them, then peel (wearing gloves) and cut into chunks.
While the beetroot are cooking, gently toast the bran over medium heat in a heavy based fry pan, shaking and stirring to prevent it burning, until it smells good and toasty.
In a large pot, sauté the onion, garlic, turmeric and coriander seeds in the olive oil until just beginning to caramelise then add the herbs and tomatoes and bring to a boil. Add the chopped beetroot and 600ml water, bring back to the boil then turn to a rapid simmer and cook for 20 minutes.
Add the oat bran and cook another 10 minutes.
Remove the bayleaves and puree till smooth. I find using a stick blender the best method as you can do this while the soups is still really hot. If you have to use a blender, then leave the soup to cool before pureeing. Adjust seasoning, adding salt and lemon juice to taste then leave to cool before placing in the fridge to chill down completely for at least 4 hours.
To serve, give it a good stir and taste again for seasoning. Ladle into chilled bowls, dollop on the crème fraîche and shredded mint.
