Cold beetroot soup is a delicious way to recall the warm days of late spring and summer. It
promises refreshing relief from the summertime heat and is a dish that delivers every time.
The beetroot gives it a beautiful pink hue, and the coriander adds a lovely flavor. This soup
can be served chilled, making it perfect for a light lunch or dinner.
As long as you have the right ingredients and a blender on hand, preparing this soup will be
a breeze. You can use Beko Hand Blender Set to will make it easy.
Type
Soup
Serving
4
Total Time
35 Min
Ingredients
● 200 g beetroot
● 300 ml plain yoghurt
● 250 ml cold water
● 50 g freekeh bulgur, boiled
● 1 cucumber
● 1 clove garlic
● 1 zucchini
● 1 yellow bell pepper
● 1 tbsp coriander, chopped
● 1 tbsp scallions, chopped
● 2 tbsp olive oil
● Salt & pepper
Step by step:
1. Place beetroot on a pot with 500 ml water, bring it to a boil. Boiled for 25 minutes. Drain, take in a blender with yoghurt, cold water and garlic. Blend until smooth texture. Take aside.
2. Cut cucumber, zucchini, bell pepper to medium dice size.
3. In a bowl mix beetroot mixture, chopped vegetables, freekeh bulgur salt and pepper.
4. Pour to two serving bowl, serve chopped scallion and coriander. Enjoy!
