Chilled beet and cucumber soup

Chilled Beet and Cucumber Soup: A Refreshing Summer Delight
Chilled beet and cucumber soup is a perfect summer dish that is not only refreshing but also packed with nutrients. This soup is a perfect blend of earthy beets and cool cucumbers, making it a perfect appetizer for hot summer days. Let's dive into the recipe and learn how to make this delicious soup.

Ingredients (serves 4):

- 2 medium-sized beets, peeled and chopped
- 1 large cucumber, peeled and chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh dill for garnish

Cooking Tips:

- Use fresh and organic ingredients for the best taste and nutrition.
- You can use a blender or food processor to puree the soup, but a hand blender works best for a smoother texture.
- Chill the soup for at least 2 hours before serving to enhance the flavor.

Cooking Process:

1. In a large pot, sauté the onion and garlic until translucent.
2. Add the chopped beets and cucumber and cook for 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat and let it simmer for 20 minutes or until the beets are tender.
5. Remove from heat and let it cool for a few minutes.
6. Using a hand blender, puree the soup until smooth.
7. Add the Greek yogurt, lemon juice, salt, and pepper and blend again.
8. Chill the soup in the refrigerator for at least 2 hours.
9. Serve the soup in bowls and garnish with fresh dill.
Appearance and Taste:
Chilled beet and cucumber soup is a beautiful pink color that is sure to impress your guests. The soup has a smooth and creamy texture with a refreshing taste that is perfect for hot summer days. The earthy flavor of beets is balanced by the coolness of cucumbers, making it a perfect blend of flavors.
Type of Dish: Cold Soup
Main Ingredients: Beets, Cucumber, Greek Yogurt