Summer Soup, Part 1

I was hot. I didn't want to cook, but didn't want to go out, either. I wanted something cool and refreshing. Summer soup, perhaps? The only summer soups in my repertoire are a buttermilk-cucumber soup and tomato and watermelon gazpachos. I had buttermilk, but no cukes. No watermelon, no tomatoes. I needed something from the pantry, and since I almost always have a can of beets around (I like them in my salads), this fit the bill. Since I happened to have shallots on-hand, I subbed them in for an onion, and the result was rich, subtle, and distinctive.

I love this soup—rich, creamy, decadent—but its strong flavor is better suited to small servings that tease the palate as opposed to a large main course portion. Don't skimp on the celery leaves as a garnish—they add an unusual flavor that pairs nicely with the acidic tang of balsamic vinegar.

Summer Beet-Buttermilk Soup
Adapted from Epicurious.com

1 1/2 teaspoons olive oil
2 medium carrots, peeled, chopped
1 medium shallot, finely chopped
1 1/2 teaspoons balsamic vinegar
1 15-ounce can sliced beets with liquid
1 1/2 cups buttermilk

For garnish: Plain yogurt and celery leaves.

Heat oil in medium skillet over low heat. Add carrots and onion. Cover; cook until vegetables are just tender, stirring occasionally, about 20 minutes. Add vinegar, cover and cook until vegetables are very tender, about 10 minutes more.

Add beets with their liquid and carrot mixture in a food processor. Purée until smooth. Transfer to large bowl. Mix in buttermilk. Season with salt and pepper. Chill until cold, about 3 hours. (Can be made 2 days ahead. Cover; keep chilled.)

Ladle into bowls or mugs. Garnish with yogurt and celery leaves.

Serves 6 to 8 as a first course.