The sun isn't about to apologise so stop sulking. Make instead this beetroot and mustard cold soup, new on Smoke House Deli (Lower Parel)'s summer menu.

Ingredients

200 gms beetroot

10 ml balsamic vinegar

10 gms sour cream

10 gms celery (chopped)

5 gms Dijon mustard

10 gms mascarpone cheese

200 ml vegetable stock

Method

Roast the beetroot in a pre-heated oven at 170°C for 20 minutes. To check whether the beetroot is cooked, prick it with a knife in the centre and ensure that it goes in smoothly. Once it’s cooked, skin the beetroot and puree it in a blender. Allow it to cool by placing in the refrigerator. 

Once chilled, add Dijon mustard, salt, pepper, balsamic vinegar and vegetable stock. In a bowl, cream mascarpone and sour cream till it forms a smooth paste. Add the chopped celery and place it in the refrigerator. Finally, put a dollop of the mascarpone and sour cream mix in a margarita glass and pour the chilled beetroot soup over it. Serve immediately.