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Chilled Summer Beet Soup

Prep Time20 minutes
refrigerate to chill4 hours
Total Time4 hours 20 minutes
Course: Soup
Cuisine: American, Polish
Keyword: chives, cold soup, cucumbers, Dill, garlic, gluten free, lemon, plain yogurt, radishes, red beets, soup, sour cream, vegetable broth
Servings: 6 bowls
Author: GFchow @ gfchow.com

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

Click here for the GFchow recipe for Roasted Beets.
Click here for the GFchow recipe for Jammy Eggs that's part of the Seared Tuna Nicoise Salad recipe.
For a smoother consistency you can put half or all of the ingredients into a blender and puree for 1 minute or until desired consistency is reached.
If watching calories, low fat sour cream and yogurt can be used.