Chilled Beetroot and Cucumber Soup, served with Pesto
Servings: 4
You’ll see, it’s surprising how you can taste both flavors of beetroot and cucumber! The sweetness and smooth texture of this soup is balanced by a homemade baby spinach pesto. And the vibrant color! In French, we would say that this gazpacho is “a real sunshine ray in the plates” (un rayon de soleil dans l’assiette)!
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Equipment
- Mixer
Ingredients
Soup
- 200 gr beetroot (pre-cooked) peeled weight
- 280 gr cucumber about 1 cucumber not too big, peeled weight, center removed
- 200 gr yoghurt such as Greek yoghurt or soy yoghurt
- +/- 5 cl chicken broth see above, ½ cube of Maggi chicken stock with 100 ml hot water
- +/- 1 tablespoon lemon juice
- salt
- pepper
Instructions
For the soup
- Peel the pre-cooked beetroot and cut it coarsely. Peel and seed cucumber and cut it into large pieces.
- Prepare chicken stock with only a little bit of water. Let it cool down.
- Place beetroot, cucumber and yoghurt in your blender. Mix until smooth. Gradually add the lemon juice and the chicken stock to adjust the quantities according to your taste. Season with salt and pepper.
- Rest in the refrigerator
For the pesto
- Mix together the baby spinach leaves, basil pesto, olive oil and lemon juice.
- Taste, adjust seasonning and conistancy (more olive oil if the texture is not liquid enough for example).
Notes
The main steps: For soup as for pesto, just prepare and combine ingredients. That's all.
Serve in individual bowls with two tablespoons of pesto and a few chopped spinach leaves on the soup.
And for a quick lunch, skip the pesto and just quickly prepare the soup.