Chilled Beet Soup Shooters

By Lucy Vaserfirer

Yield: 24-30 shooters

2 medium beets, scrubbed

1/2 small russet potato, scrubbed

salt, to taste

juice of ½ lemon, or to taste

freshly ground black pepper, to taste

1 cup peeled & diced English cucumber

Place the beets and potato in a saucepan, add water to cover, and add a scant tablespoon of salt. Bring to a boil, reduce to a simmer, and let simmer 35-40 minutes, or until the beets and potato are cooked through. With a slotted spoon, remove the beets and potato to a plate and set aside until cool. Meanwhile, strain the cooking liquid and let cool.

Peel the beets and potato and combine with 2 cups cooled cooking liquid in a blender. Process until a smooth puree is achieved. Transfer the mixture to a pitcher and add enough cooking liquid, and additional water if necessary, until the desired consistency. Stir in the lemon juice and season with salt and pepper. Refrigerate until well-chilled. Pour the chilled soup into chilled shot glasses and add a few cubes of cucumber to each. Serve immediately.

© Lucy Vaserfirer

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