Chilled Beet & Yogurt Soup
I've had a recipe rut week. I have the world of vegetables around me to choose from and maybe I've been overwhelmed with choice. So glad I have a tab of favourite chefs who keep posting great seasonal recipes. This one is from Andrea Bemis. I will post her original recipe but I made a few simple adjustments as I already had leftover roasted beets in the fridge. And I halved the recipe as it was just for 2 of us. My recipe is below.
olive oil 1 small yellow onion, finely chopped 1 pound beets (450g), cut into 1/2 inch chunks, greens removed and saved for another use 2 1/2 cups water + additional to thin if needed 1/4 cup fresh dill 1 cup plain full fat yogurt 3 tablespoons fresh lemon juice + more to taste salt and pepper to taste Preparation Heat the olive oil in a deep skillet over medium heat. Add the onion and beets and cook, stirring occasionally until fragrant, about 5 minutes. Add 2 1/2 cups of water and bring to a boil. Reduce the heat and simmer until the beets are tender, about 15-20 minutes. Remove from the heat and let the mixture cool for about 10 minutes. Add the beet/onion mixture to a high speed blender along with the dill, yogurt, lemon juice and salt and pepper to taste. Blend on the highest setting until completely smooth and creamy. Taste for seasonings and adjust as needed. If the soup is to thick add a touch more water. Place the soup in the fridge to chill for 1 hour before serving. Serve with a dollop of yogurt and minced dill for garnish.
200 g cooked beets, cooled
½ c yogurt
½ c water
2 Tbsp dill, chopped
2 Tbsp lemon juice
Place all ingredients into a blender and blend until smooth. Adjust water as necessary. I loved how simple it was with the cooked beets. If I was more motivated I may have even cooked onions but I didn't want to turn on the stove as its so hot outside.
Serve with yogurt and jalapeños!!