Cold Beet Yogurt Soup

Cold Strawberry Gazpacho Recipe
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.