Chilled Beet Soup with Yogurt and Herbs
Ingredients
- 400g boiled beetroot
- 400g plain soy yogurt or any non-dairy milk
- 4 tablespoons nut milk
- Lemon juice of one smaller lemon
- 4 tablespoons chopped onion greens or scallions
- 2 tablespoons chopped fresh dill
- 1 Persian cucumber
- 4 small or 2 bigger radishes
- Black salt to taste
- Black pepper to taste
- Water, enough for desired consistency (about 1/2 cup)
- Optional: 2 garlic cloves
Preparation
Pour yogurt into a big bowl and mix in grated beetroot, finely chopped cucumber and radish, and chopped onion greens and dill (add garlic if using, minced or powdered).
Thin the soup with some water if necessary to achieve desired consistency.
Finally, season with salt and pepper and add extra onion greens and fresh dill before serving.
