Summer Beets and Crème Fraîche Soup
Healthy and delicious chilled soup for hot summer days. Beets shine in this combo with fresh cucumber and Crème Fraîche.
Original recipe and more at kitchenheist.com
- Yield: 2 1x
Ingredients
Scale
- 225 g 1.5 cup Salt Roasted Beets*, peeled and diced
- 200 g Crème Fraîche
- 75 g Shallot (sliced)
- 25 g Olive Oil
- 400 g Water
- 375 g Cucumber
- 10 g 3 tbsp Dill, chopped (fresh)
- 15 g 1 tbsp Balsamic Vinegar
- Salt and Pepper (to taste)
- Potatoes (to serve (Optional))
- Chives (to garnish)
Instructions
- Saute sliced shallots in olive oil until soft.
- Add beets, water, vinegar, half of Crème Fraîche and blend until smooth.
- Peel and deseed the cucumber. Dice it into small cubes and add it to the soup along with chopped dill.
- Chill in the fridge until completely cold.
- Serve with hot potatoes (see Notes) for best results.
Notes
This recipe also works with regular baked or boiled beets, the flavor will vary slightly. Boiled beets, for example, have less rich flavor.
- Category: Soup
Hi Jeanine,
Thank you for bringing this to my attention.
You will need 375g of Cucumber and some chives to garnish.
Will update the recipe as soon as I can.
Please let me know if any other questions come up.
Thanks,
Laurynas @
This recipe looks delicious!
I would like to make it on the weekend for guests.
But the information about the cucumber is missing from the ingredients list.
Please let me know or correct the recipe.
Thank-you kindly.