Ingredients
1 tablespoon extra-virgin olive oil
2 shallots, chopped (1/2 cup)
3 red bell peppers (1 1/2 pounds), stems, ribs, and seeds removed, cut into 1/2-inch pieces
2 red beets (1 pound), trimmed, peeled, and cut into 1/2-inch pieces
1 cup water
3 1/2 cups homemade or store-bought low-sodium chicken stock
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper
4 ounces soft goat cheese, crumbled (about 1 cup)
Lemon wedges, for serving
Preparation
Heat oil in a medium saucepan over medium heat. Add shallots, and cook, stirring occasionally, until shallots are translucent and tender, about 4 minutes. Add bell peppers and beets, and stir to coat. Add water and chicken stock, and bring to a boil. Cover partially, and reduce heat. Simmer until beets are tender when pierced with a knife, about 1 hour.
Remove saucepan from heat, and let cool slightly. Stir in lemon juice, and season with salt and pepper. Working in batches, puree mixture in a blender until smooth. Transfer to a large bowl, and refrigerate until chilled, up to overnight.
Divide soup evenly among 6 to 8 bowls. Sprinkle each with goat cheese. Season with pepper, and serve with lemon wedges.
