Full of flavor, this chilled beet soup recipe is nutritious and easy to make. Serve it pureed, with its striking, deep blush color, for an elegant presentation, or unchanged with chopped beets for a rustic soup course.
Prep Time: 10 minutes
Cook Time: 1 hour
Chill: 2 hours
Total Time: 3 hours, 10 minutes
Yield: 3 to 4 servings
- 1 pound beets, roasted and peeled
- 1 cup plain yogurt
- 2 tablespoons finely chopped shallots
- 1/2 small clove garlic, crushed and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 tablespoons crème fraiche
- 1 tablespoon chopped, fresh dill
Cool the beets after roasting until they are only slightly warm. In a large bowl, combine the beets, yogurt, shallots, garlic, salt, and pepper. Refrigerate the soup for 2 to 3 hours, until the soup is thoroughly chilled and the flavors have blended.
Season the soup with additional salt and pepper, if desired, and then ladle it into chilled soup bowls. Garnish the chilled beet soup with the crème fraiche and chopped dill and serve immediately.
Variation: Puree the cooled beets with the yogurt before mixing and refrigerating the puree with the remaining ingredients.
This chilled beet soup recipe makes 3 to 4 servings.