Description
An earthy and refreshing chilled soup, perfect for summer. The vibrant color of beets is balanced by tangy crème fraîche and fresh dill.
Ingredients
Units
Scale
- 225g (1.5 cup) Salt Roasted Beets,peeled and diced
- 200g (7/8 cup) Crème Fraîche
- 75g (2.6 oz) Shallot (sliced)
- 25g (1.7 Tablespoons) Olive Oil
- 400g (1.7 cups) Water
- 375g (13.2 oz) Cucumber
- 10g (3 Tablespoons) Dill,chopped (fresh)
- 15g (1 Tablespoon) Balsamic Vinegar
- Salt and Pepper (to taste)
- Potatoes (to serve (optional))
Instructions
- Sauté sliced shallots in olive oil until soft.
- Add beets, water, vinegar, and half of the Crème Fraîche, then blend until smooth.
- Peel and deseed the cucumber. Dice it into small cubes and add it to the soup along with chopped dill.
- Chill the soup in the refrigerator until completely cold.
- Serve the chilled soup, garnished with chives, and optionally with hot potatoes 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.
- Prep Time: 10 minutes
- Category: Main Course
- Cuisine: French