Chilled Summer Beet Soup
I’m in love with the gorgeous, vibrant color of this soup. It’s just spectacular! As stunning as this soup is, it’s also absolutely delicious. Chilled Summer Beet Soup is perfect for when you’re trying to keep cool on those hot summer days. It’s super quick to make and requires no stovetop cooking. Say no more!
Jump to RecipeIngredients
Organize all of the soup ingredients: roasted beets, cucumbers, radishes, broth, garlic, lemon juice, sour cream, plain yogurt, chives, dill, jammy eggs, and pomegranate molasses.
Roasting the Beets
Remove stems from the beets and wrap each beet in foil and place in the oven on a baking sheet lined with foil or parchment and roast for 50 minutes at 425 degrees. Once cooled, remove outer skin from the beets. To avoid staining your hands, use either paper towels or disposable gloves to remove the skin. Beets can be roasted 3 days prior to making the soup. (Click here for Roasted Beets full recipe on GFchow.)
Grating the Ingredients
Grate the radishes, cucumbers and roasted beets using the large hole side of the grater. Place grated cucumbers, radishes, and roasted beets in a large bowl.
Assembling the Soup
Add yogurt, sour cream, broth, lemon juice, garlic, dill and chives into the bowl with the beets, radishes and cucumbers. Mix all ingredients together, cover and place in refrigerator to chill for at least one hour but ideally for four hours prior to serving.
Chilled Summer Beet Soup
When ready to serve, ladle soup into individual bowls and garnish as desired. I used 1/2 of a jammy egg, additional dill and a swirl of pomegranate molasses.
Chilled Summer Beet Soup
Ingredients
- 4 medium sized beets roasted, peeled and grated (Refer to NOTES section below for GFchow Roasted Beets recipe). Beets can be roasted 3 days in advance.
- 2 small cucumbers washed, dried and grated
- 4 medium sized radishes any color, wash, dried and grated
- 1 1/2 cups sour cream
- 1 cup plain yogurt
- 1 1/2 cups vegetable broth
- 2 tablespoons lemon juice fresh squeezed
- 2 small garlic cloves finely grated w a zester or garlic press
- 2 tablespoons fresh dill finely chopped, more for garnish
- 2 tablespoons fresh chives finely chopped, more for garnish
Finishers (all optional):
- swirl of pomegranate molasses I buy pomegranate molasses at Whole Foods
- chives chopped
- dill chopped
- jammy or hard-boiled eggs halved
Instructions
- Transfer all ingredients (grated roasted beets, cucumbers, radishes, sour cream, yogurt, lemon juice, broth, grated garlic, dill, and chives) to a large bowl and mix together. Season with kosher salt and pepper. Cover and refrigerate for at least one hour but ideally for 4 hours.
- When ready to serve, ladle soup into bowls and garnish with any or all of the above mentioned finishers…Swirl of pomegranate molasses, chives, dill, and/or jammy or hard-boiled eggs.
Notes
Recipe is a combination of elements from Bon Appétit, Everyday Healthy Recipes, and me!
If you like this recipe, you may also like these other GFchow recipes. Asparagus and Pea Soup with Poached Eggs, Mom’s Gazpacho Soup, and Roasted Beet Salad with Feta and Toasted Pecans.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
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