BEET SOUP WITH LEMON CRÈME FRAÎCHE
The color of rubies, this soup dazzles. It can be made in 60 seconds and eaten right away if the ingredients are well-chilled. If not, pop the soup in the freezer until ice cold.
2 (14-ounce) cans small whole beets
1⁄3 cup olive oil
1⁄4 cup balsamic vinegar
1 large garlic clove
1⁄2 cup crème fraîche
1 large lemon
Put the beets and liquid in a food processor; begin to process. Add 3⁄4 cup water, the oil, vinegar, and garlic. Process until very smooth. Stir in salt and pepper. Top each serving with the crème fraîche and grate lots of lemon zest on top.