Cold tomato and beetroot puree soup

Ingredients:

• 1/2 cup slices pickled beets, plus 1/3 cup marinade
• 3 tbsp. l. olive oil
• 6 sun-dried tomatoes plus 1 tbsp finely diced
• A large pinch of hot paprika
• 1/2 cup baked red pepper, plus 1 tbsp finely diced
• 1 small garlic clove
• 1 medium ripe tomato, chopped
• Beetroot chips, for decoration, optional
• Sour cream or yogurt, for serving, optional

Preparation:

1. Combine the oil, sun-dried tomatoes, and paprika in a small skillet. Cook over low heat until the tomatoes soften, 2 to 3 minutes. Let cool completely.
2. In a medium bowl, combine the sun-dried tomatoes and oil with the beets and beet juice, pepper, garlic, and 3/4 teaspoon salt. Let stand at room temperature for at least 30 minutes. Puree in a blender with 1 cup cold water until smooth. Transfer to a bowl or large cup and refrigerate for at least 1 hour.
3. Ladle the soup into four bowls. Sprinkle with chopped sun-dried tomatoes and roasted peppers. Garnish with beetroot chips and sour cream, if using.