Chilled Beet And Cucumber Soup

This chilled beet and cucumber soup is a vibrant, refreshing dish perfect for warm weather or as a light starter. The deep, earthy sweetness of boiled beets is balanced by the cool crunch of fresh cucumbers and the bright acidity of lemon and rice-wine vinegar. A swirl of yogurt or sour cream adds a creamy, tangy finish that complements the rich red broth. Garnished with fresh dill, it offers a beautiful presentation and complex flavors in every spoonful. Its an elegant yet simple recipe that feels sophisticated but comes together easily, making it ideal for summer gatherings, picnics, or a light lunch.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Advanced

Servings: 8

Calories: 180.2

Dietary: Gluten-free, Vegetarian

Description

This chilled beet and cucumber soup is a vibrant, refreshing dish perfect for warm weather or as a light starter. The deep, earthy sweetness of boiled beets is balanced by the cool crunch of fresh cucumbers and the bright acidity of lemon and rice-wine vinegar. A swirl of yogurt or sour cream adds a creamy, tangy finish that complements the rich red broth. Garnished with fresh dill, it offers a beautiful presentation and complex flavors in every spoonful. Its an elegant yet simple recipe that feels sophisticated but comes together easily, making it ideal for summer gatherings, picnics, or a light lunch.

Ingredients

2 lbs Beets -- trimmed
About 8
1 yellow Onion -- quartered
8 cups Poultry stock
1 tablespoons Granulated sugar
2 cucumbers Peeled and seeded
2 tablespoons Fresh lemon juice
2 tablespoons Rice-wine vinegar
1/2 teaspoons Salt
1/4 teaspoons Freshly ground pepper
1/4 cups Finely chopped fresh dill -- divided
1 cups Nonfat plain yogurt -- optional
Or low fat sour cream

Directions

1
In a large nonreactive stockpot, combine the trimmed beets, quartered onion, poultry stock, 1 cup of water, and granulated sugar.
2
Cover the pot and bring the mixture to a boil over medium-high heat.
3
Reduce the heat to low and simmer, covered, for 45 to 60 minutes, or until the beets are tender when pierced with a fork.
4
Using a slotted spoon, transfer the cooked beets to a colander and reserve the cooking liquid in the pot.
5
Peel the beets under cold running water to easily remove the skins.
6
Halve 3 of the peeled beets and cut the remaining beets into strips that are 1 inch long and 1/4 inch wide.
7
Cover the beet strips and refrigerate them until needed.
8
Strain the reserved cooking liquid through a fine-mesh sieve into a large bowl, discarding the onion and any solids.
9
In a food processor fitted with a metal blade, puree the 6 beet halves with 1 cup of the strained liquid until smooth.
10
Stir the beet puree into the remaining strained liquid in the large bowl.
11
Cover the bowl and refrigerate the soup base for at least 4 hours or overnight to chill thoroughly.
12
Once chilled, add the refrigerated beet strips, cucumber strips, lemon juice, rice-wine vinegar, salt, pepper, and half of the chopped dill to the beet mixture.
13
Stir well to combine all ingredients.
14
Ladle the soup into individual bowls.
15
Garnish each serving with a dollop of yogurt or sour cream and the remaining chopped dill.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 180.2kcal

% Daily Value *
Total Fat 2.7g5%
Saturated Fat 1.2g6%
Cholesterol 6.6mg3%
Sodium 2640.0mg111%
Total Carbohydrate 35.3g12%
Dietary Fiber 7.6g31%
Sugars 24.7g
Protein 7.0g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beet, cucumber, chilled soup, cold soup, dill, summer soup, vegetable soup, yogurt, appetizer, refreshing, healthy, vegan option, gluten free, make ahead, party food, light meal, beetroot, summer recipes, easy soup, colorful

Read it online: https://www.chefs-mate.com/recipe/chilled-beet-and-cucumber-soup/