Appetizers & Starters > Soups & Broths > Chilled Soups > Beetroot Soup
Summer Beet Bliss: A Chilled Beetroot Soup
Cool down with this vibrant and refreshing chilled beetroot soup. Packed with earthy flavors and a hint of sweetness, it's the perfect light meal for a hot day. This soup is not only delicious but also visually stunning, thanks to its deep ruby color.
Ingredients
- 1 lb Beets, cooked and peeled
- 1 medium Cucumber, peeled, seeded, and chopped
- 1 cup Plain Yogurt or Sour Cream
- 2 cups Vegetable Broth
- 2 tablespoons Lemon Juice
- 2 tablespoons Fresh Dill, chopped
- 1 clove Garlic, minced
- to taste Salt
- to taste Black Pepper
- Optional Garnishes: Extra dill, a dollop of yogurt, thinly sliced cucumber
Preparing the Beets
If you're not using pre-cooked beets, roast or boil them until tender. To roast, wrap beets in foil and bake at 400°F (200°C) for about an hour, or until easily pierced with a fork. To boil, place beets in a pot of water and simmer until tender, about 30-45 minutes. Once cooked, let them cool slightly before peeling and chopping.
Blending the Soup
In a blender or food processor, combine the cooked beets, cucumber, yogurt or sour cream, vegetable broth, lemon juice, dill, and garlic. Blend until smooth. Season with salt and pepper to taste.
Chilling and Serving
Pour the soup into a container, cover, and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld. Before serving, give the soup a good stir. Serve chilled, garnished with extra dill, a dollop of yogurt, or thinly sliced cucumber, if desired.
FAQ
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Can I use canned beets for this recipe?
Yes, you can use canned beets, but fresh beets will provide the best flavor. If using canned beets, drain them well before adding them to the blender. -
How long will this soup last in the refrigerator?
This soup will last for up to 3 days in the refrigerator. -
Can I make this soup vegan?
Yes, you can make this soup vegan by using a plant-based yogurt or sour cream alternative.