Chilled Beetroot Soup
Main Ingredients
- 2 medium-sized beetroots, peeled and grated
- 1 cucumber, peeled and diced
- 1 cup plain yogurt (Greek yogurt or regular yogurt)
- 1 garlic clove, minced (optional)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh dill or parsley, chopped (for garnish, optional)
Directions
Prepare the Ingredients:
- Peel and grate the beetroots into a large mixing bowl.
- Peel and dice the cucumber.
Blend the Soup:
- In a blender or food processor, combine the grated beetroots, diced cucumber, plain yogurt, minced garlic (if using), lemon juice, and olive oil.
- Blend until smooth and creamy. If the soup is too thick, you can add a little water or vegetable broth to thin it out.
Season:
- Season the soup with salt and pepper to taste. Adjust lemon juice and olive oil if needed for flavor balance.
Chill:
- Transfer the blended soup into a container with a lid and refrigerate for at least 1 hour to chill and allow the flavors to meld together.
Serve:
- When ready to serve, divide the chilled beetroot soup into bowls.
- Garnish with fresh chopped dill or parsley if desired.
Enjoy:
- Enjoy this refreshing and nutritious no-cook beetroot soup chilled!