Chilled Puree of Beet and Watermelon

1. 1

   HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes.

2. 2

   Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes.

3. 3

   Stir often to avoid sticking and burning.

4. 4

   Add the stock and salt, cover and bring to a boil.

5. 5

   Reduce the heat and simmer, covered, for 15 minutes.

6. 6

   When the soup is finished cooking, strain and reserve the liquid.

7. 7

   Transfer the beets to a blender or food processor and add the watermelon.

8. 8

   Puree until very smooth.

9. 9

   Return the puree to the pot and add the reserved liquid.

10. 10

    Chill the soup well, about 4 hours before serving.

* Per serving · 4 servings · Values may vary.

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