Summer Beetroot Soup

I first tried a summer beetroot soup some years ago at the garden of Margery Fish - the great cottage gardener based in East Lambrook, Somerset. It was that combination of fresh beetroot and tomatoes that made this soup so divine. It truly goes down in memory as one of the best soups I have ever had. Riffing on that theme of beetroot and tomatoes I created my own version with the addition of a little chilli. A great friend of mine calls this the ticklish beetroot soup on account of the chilli content.

Now, the key to a great soup is the thickness. What marks out a great homemade soup is the thickness. Can I emphasize the fact anymore? This is the joy of plenty in the summer months; you can have the thickest, most luscious soup with no extra cost. You try the tin soup and really they do not compare (can you buy beetroot soup anyway?)

But I digress....

Serves 4/5

4 medium beetroot, peeled and chopped
4 large tomatoes
1 chilli
1 onion chopped
1 stock cube
Some tap water
seasoning
Olive oil

1. Gently fry the onion in the olive oil for 10 minutes to gently brown.
2. Add some chopped chilli (you can add some dried chilli if you wish).
3. Add the chopped beetroot and tomatoes and cook for 30 to 45 minutes with enough water to just about cover the mixture.
4. Add a crumbled stock cube.
   
5. Whizz up in a food blender or liquidizer.
6. Serve with a dollop of yogurt or sour cream.