Contrary to popular belief, soup can be enjoyed during any, and every, season. Too hot to have a bowl of chicken noodle? No problem, this chilled beetroot soup has you covered! And have we mentioned that it’s pink?
Ingredients:
- 2 small beetroots
- 2-3 tablespoons lemon juice
- 400 mililiters water or vegetable stock
- 3 cups Greek yogurt
- 3-4 tablespoons dill, finely chopped
- 4 tablespoons chives, finely chopped
- 10 radishes, coarsely grated
- 1 cucumber, peeled and coarsely grated
- 1 garlic clove
Instructions:
- Peel the beets and grate them coarsely. Place them in a large pot with the water or vegetable stock and lemon juice. Cover and bring to a boil. Allow to simmer for 5 minutes before removing from the heat and leaving to cool completely.
- Once the mixture has cooled, add the remaining ingredients, season to taste, and stir thoroughly. Refrigerate for 4 hours before serving.
