Cold Beet Yogurt Soup

By Mrunal | Updated: 06/02/2019

The red-coloured beets, cooked and chilled, and blended with yogurt, dill, and lemon, make for a bright, perfectly balanced summer bowl. Lemon-dill ice cubes provide a cooling garnish for this soup on a hot day. You can roast or boil the beets before use. The ice cubes should be made five hours before serving and can stay up to 4 days.

Serves	Preparation Time	Cooking Time
4 People	15 Minutes	6 Minutes

Ingredients

For The Ice Cubes

3 tbsp (tablespoons) fresh dill, finely minced
1 tbsp lemon juice
1⁄8 tsp (teaspoon) salt

For The Soup

1 lb beets, cooked, chilled, and peeled
1 1⁄4 cups plain yogurt
1⁄4 cup fresh dill
4 tbsp lemon juice
1⁄2 tsp salt

Method

To Make The Ice Cubes

Step 1

Divide the dill, salt and lemon juice among 4 cubes of an ice cube tray.

Step 2

Fill in water and freeze until solid.

To Make The Soup

Step 1

In a blender, combine beets (either raw, roasted or cooked), yogurt, dill, lemon juice, and salt.

Step 2

Blend till completely smooth.

Step 3

Adjust seasonings as per taste.

Step 4

Ladle the soup into four bowls and top each with a lemon-dill ice cube.

Nutritional Information

Serving Size 345.9 g

Calories	123	Calories from Fat	19
Total Fat	2.1 g 3%	Saturated Fat	1.3 g 6%
Trans Fat	0.0 g	Cholesterol	7 mg 2%
Sodium	165 mg 7%	Potassium	619 mg 18%
Total Carbohydrates	19.1 g 6%	Dietary Fiber	2.1 g 8%
Sugars	16.6 g	Protein	8.3g
Vitamin A	3%	Vitamin C	8%
Calcium	25%	Iron	7%

* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.

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