Chilled Beetroot and Goat's Cheese Soup with Red Pepper Puree

¼ red onion, finely chopped
½ garlic clove, crushed
75g (3oz) roasted red peppers
700g (1½lb) cooked beetroot, roughly chopped
50g (2oz) soft goat's cheese, at room temperature
1tbsp balsamic vinegar
600ml (1pint) vegetable stock
1tbsp pumpkin seeds
Savoury biscuits to serve, such as Dr Karg's Emmental Cheese & Pumpkinseed Crispbread

A chilled soup that's perfect for a hot summer's day

In short	Serves: 4 people Cuisine: Vegetarian Course: Soups, starters & snacks
Nutrition (per portion)	169 calories 5g fat (2g saturates) 23g carbs (21g total sugars)

Method

1 Put onion and garlic into a small bowl and pour boiling water over. Cover with clingfilm and leave to stand for 5min.
2 Meanwhile, make the red pepper purée by blending the pepper with 1tbsp water in a food processor. Season and set aside. Strain the onion and garlic. Put in a food processor and blend with the beetroot, 40g (1½oz) goat's cheese, vinegar and stock for about 5min until smooth. Cover and chill.
3 Divide the soup between bowls. Garnish with the red pepper purée and remaining goat's cheese, crumbled. Sprinkle with the pumpkin seeds.