About the Recipe
This chilled beet soup is fresh, creamy and pleasantly tangy. An easy summer dish that can be made ahead and kept in the fridge until you’re ready to eat
Ingredients
18 oz (500 g) cooked beets
1 cup (250 ml) buttermilk
⅔ cup (150 g) plain yogurt
1 small shallot, roughly chopped
1 tbsp pickle brine
1 tbsp olive oil
salt
pepper
2 dill pickles, finely diced
1 tbsp capers, roughly chopped
2 tbsp dill, finely chopped
Preparation
Make the soup
Add the beets, buttermilk, yogurt, shallot, pickle brine and olive oil to a blender. Blend until completely smooth. Season with salt and pepper and chill for at least 30 minutes
Prepare the topping
Combine the finely diced pickles with the roughly chopped capers
Serve
Divide the chilled soup between two bowls. Spoon over the pickle and caper mixture and finish with the dill
Tip
Serve with boiled new potatoes to turn the soup into a simple summer main