Cold Beet Yogurt Soup
In this Article
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.
