maybe our favorite cold soup! look at the color: you could even think it's a dessert, made from blueberries. but no, it's a beautiful fuchsia beetroot soup! a perfect spring starter!
we make it at least once a week in spring and summer. and we never get tired of it! it tastes so so good! and it's fresh, colorful and flavorful.
and honestly, it's maybe the fastest and easiest soup recipe on earth! great time-taste ratio!
serving 4:
500 g cooked beetroot
1/4 clove garlic or 1/2 shallot (or nothing if you don't like either of them!)
2 pots of thick, creamy yoghurt (about 350-400 g); we use greek yoghurt
2 tbsp balsamic vinegar
a pinch of salt
a pinch of pepper
peal the clove garlic (or the shallot).
mix with the beetroots in a blender. add salt and pepper.
add in the blender the yoghurt and vinegar. mix until smooth.
refrigerate for at least 2 hourse before serving.
piece of advice:
you can add small pieces of granny smith apple in the bowls just before serving to add a certain crunchiness
if you have some, you can use raspberry vinegar instead of balsamic vinegar. it's delicious!
