Chilled Raspberry Beet Soup with Mint

I am obsessed with beets!  I pretty much eat them in some form almost every day.  So today when I felt like making a chilled soup, but wanted something a little out of the ordinary...the beets in my fridge came to mind.  I always cook off about 12 of them at the beginning of the week, so I have them on hand when I want them.  But I wanted this soup to be a bit different than borscht, so I decided to make a raspberry beet soup.  I decided that a bit of red wine would be incorporated into my soup, since I had a bit leftover, and I thought it would compliment the berries.  I added plenty of citrus as well as some wine and mint...and it turned out to be a very refreshing combination.  It was a beautiful deep red soup! It reminded me of a sangria in a soup form...but of course more substantial and soup like!  If you are in need of refreshment you should whip up a batch!  This soup is wonderful served as a first course as a light starter!

Chilled Raspberry Beet Soup with Mint

Serves 2

1 cup cooked beets, diced

24 oz fresh organic raspberries
3/4 cup fresh orange juice (about 2 large oranges)
2 Tbsp orange zest
juice of one lemon
2 Tbsp honey
1/4 cup fresh mint, packed
3/4 cup red wine (good red wine, choose your favorite!)
1/4 cup POM juice, or other pomagranate (plus more as needed)
sea salt to taste

freshly ground pepper to taste

Combine all ingredients in a food processor or blender and process until smooth.  Add more POM if a thinner consistency is desired.  Chill well and serve!