Ingredients

• 3 tablespoons extra-virgin olive oil
• 6 sun-dried tomatoes, plus 1 tablespoon finely diced
• Large pinch hot paprika
• 1/2 cup jarred sliced pickled beets, plus 1/3 cup pickled beet juice
• 1/2 cup drained roasted red peppers, plus 1 tablespoon finely diced
• 1 small clove garlic
• Kosher salt
• 1 medium ripe tomato, chopped
• Store-bought beet chips, for garnish, optional
• Sour cream or yogurt, for garnish, optional

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Instructions

1. Combine the oil, sun-dried tomatoes and paprika in a small skillet. Bring to a low simmer over medium-low heat and swirl until the tomatoes soften, 2 to 3 minutes. Set aside to cool completely.
2. Combine the sun-dried tomatoes and oil with the beets and beet juice, peppers, garlic and 3/4 teaspoon salt in a medium bowl. Let sit at room temperature for at least 30 minutes for the flavors to meld. Puree in a blender with 1 cup cold water until very smooth. Transfer to a bowl or large liquid measuring cup and refrigerate until chilled, at least 1 hour.
3. Divide the soup evenly among four bowls. Sprinkle the chopped sun-dried tomatoes and peppers in each bowl. Garnish with beets chips and a dollop of sour cream, if using.