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Chilled Beet Yogurt Soup

A vibrant and refreshing cold soup made with beets, yogurt, and fresh herbs, perfect for hot summer days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Healthy, Vegetarian
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces beets, decent-sized Can roast, boil, or use precooked beets.
  • 2 cups full-fat plain yogurt Greek or regular both work.
  • 1 tablespoon lemon juice Freshly squeezed for best flavor.
  • 1 clove garlic Minced.
  • 1 cup fresh herbs (dill, mint, or parsley) Chopped.
  • 2 tablespoons olive oil For blending and flavor.
  • to taste salt
  • to taste pepper
Optional Additions
  • 1 cup cucumbers, diced Add for crunch.

Method
 

Preparation
  1. Roast or boil the beets until soft, then peel and chop.
  2. Let the beets cool to prevent the yogurt from turning watery.
Blending
  1. In a blender, combine the cooled beets, yogurt, lemon juice, garlic, and herbs.
  2. Blend until smooth.
  3. Season with salt, pepper, and olive oil, then blend again.
Serving
  1. Pour the soup into bowls and chill until very cold.
  2. Top with extra herbs or a swirl of yogurt before serving.

Notes

This soup improves flavor when made a day ahead. Store in a sealed container for up to three days. Add a splash of water or milk if it thickens in the fridge. Avoid rushing the cooking of beets and always taste for seasoning before serving.