Perhaps a drunk, rather overworked intern took the helm one day at Quinciple. I can't confirm that, but the food box delivery service with recipe cards that correspond to the produce enclosed showed up on my doorstep with a recipe card heralding Chilled Beet Soup with Yogurt and Blood Oranges--meanwhile the recipe itself and the produce that went along with it insisted that ruby grapefruit be used for this cheering soup starter. There's even a wooden juicer (not required) in the accompanying photo and half of a frazzled, juiced blood orange next to it. Anyway: of little matter. Our chilly friend is a perfect transitional dish to be served year round--a hint of fresh spring may be found in parsley and scallion garnishes over the lull of a summer of ripe fruit, with earthy beets serving a reminder that cooler months may be soon upon us.
I never made this when the box arrived (I used the ingredients for some other purpose back then), and only dug out the recipe card recently, sometime later, and made it for myself with ingredients already at home. Instead of the nuisance of pulling out a knife to supreme the grapefruit (removing the peel and pith) I used some fantastic pink grapefruit juice that I had on hand, adding in a burst of flavor at the last minute. I recommend chilling the super soup overnight, not just an hour, as the recipe suggests.
Chilled Beet Soup with Yogurt and Grapefruit Serves 2
Open up a package of fantastic already peeled and cooked Love Beets (usually four beets) and quarter them. Add in half a sliced green apple, core and stem removed along with the white parts of two scallions cut into 1/2 inch pieces in a small-ish, sturdy pot with a tablespoon of olive oil (I used coconut oil), sweating for about 10 minutes. Add some water to barely cover, bring to the boil and reduce heat to simmer gently, until vegetable are truly tender. This does not take long. Add salt and pepper and throw everything in a blender, until a smooth puree is achieved. Add in about a 1/2 cup of fresh pink grapefruit juice and chill, covered! Overnight, is preferable, I think. Serve with drizzled plain yogurt and chopped green parts of scallions and parsley. Easy? You bet! Perhaps serve with a crisp white wine, as undoubtedly that intern I mentioned did. Do enjoy!
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox