Chilled Beet And Cucumber Soup
This refreshing beet and cucumber soup is a delightful combination of flavors that will cool you down on a warm day. The vibrant colors and fresh ingredients come together to create a beautiful and delicious dish that is perfect for a light lunch or starter. Enjoy the subtle sweetness of the beets, the crispness of the cucumber, and the zesty kick of lemon and dill in every spoonful. Serve chilled with a dollop of yogurt for added creaminess, and garnish with thinly sliced cucumbers for a visually appealing presentation.
— Constant Cookbook
Ingredients
- 2 lb. beets, about 8 beets, trimmed
- 1 yellow onion, quartered
- 8 cups chicken or vegetable broth
- 1 cup water
- 1 Tbs. sugar
- 2 English cucumbers, peeled, seeded and cut into thin strips,
- plus thinly sliced cucumber rounds for serving
- 2 Tbs. fresh lemon juice
- 2 Tbs. rice wine vinegar
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1/4 cup finely chopped fresh dill
- 1 cup plain nonfat yogurt or low-fat sour cream (optional)
Instructions
- In a large, heavy pot over medium-high heat, combine the beets, onion, broth, water and sugar. Cover and bring to a boil. Reduce the heat to low and simmer, covered, until the beets are tender, 45 to 60 minutes.
- Using a slotted spoon, transfer the beets to a colander. Reserve the cooking liquid. Peel the beets under cold running water. Cut 3 of the beets in half. Cut the remaining beets into strips 1 inch long and 1/4 inch wide. Cover and refrigerate the beet strips.
- Strain the cooking liquid through a fine-mesh sieve into a large bowl. Remove and discard the onion. In a food processor, combine the 6 beet halves and 1 cup of the strained liquid and puree until smooth. Add the puree to the remaining strained liquid in the bowl. Cover and refrigerate until well chilled, at least 4 hours or up to overnight.
- Add the beet strips, cucumber strips, lemon juice, vinegar, salt, pepper and half of the dill to the chilled beet mixture. Stir to mix well.
- Ladle the soup into bowls and garnish with the yogurt, cucumber slices and the remaining dill. Serves 8.
- Adapted from Williams-Sonoma <i>Soup of the Day,</i> by Kate McMillan (Weldon Owen, 2011).
Yield
Serves 8.
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