Chilled Beet Soup Shooters

1. 1

   Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a pot.

2. 2

   Bring to a boil, then reduce the heat to medium low; simmer until the beets are tender, about 30 minutes.

3. 3

   Working in batches, puree the soup in a blender until smooth; transfer to a large bowl.

4. 4

   Whisk in 1/2 cup yogurt and season with salt and pepper.

5. 5

   Let the soup cool slightly, then cover and refrigerate until cold, about 2 hours.

6. 6

   Mix the remaining 3/4 cup yogurt with the horseradish in a small bowl; season with salt.

7. 7

   Thin the soup with a little water, if necessary.

8. 8

   Serve in shot glasses; top with the horseradish yogurt and dill.

9. 9

   Photograph by Christina Holmes

* Per serving · 4 servings · Values may vary.

No additional tips available.