I could almost eat this soup for dessert. Maybe with a dollop of vanilla ice cream on top? But I like it so much just the way it is that I’m going to go on eating it as a first course for dinner, or as lunch on its own, or as a snack when I discover that I still have some of it left over in the fridge and just can’t help but eat it right away. Earthy-sweet and throughly beety with a nice subtle tang, this cold soup was just the thing this past Friday, when there were five hot and hungry friends sitting around my table. I like to serve it with an ice cube, which keeps the soup nice and cold and slowly thins it as it melts, making for a bit of fun textural variety. But Friday night all the ice cubes in my freezer went into cocktails instead, so I served this soup with a dollop of plain yogurt and a sprig of mint on top. However you serve it, I hope you try this soup- it’s amazing magenta (or is it fuchsia? we couldn’t decide what to call it…) color should be reason enough alone to give it a whirl. Enjoy!
Cold Beet Soup
5 medium-large beets, boiled until fork-tender, chilled, and peeled and chopped into small cubes
1 1/2 cups plain yogurt (I prefer to use whole milk yogurt for a creamier taste)
the juice of 1/2 a lemon (or more, to taste)
a nice big handful of fresh dill
salt, to taste
Toss everything into the blender and puree until smooth. If it’s too thick, add more yogurt. Adjust seasonings to taste.
Chill in the fridge until serving (up to 3 days).