• Beet-Raspberry Cold Soup

    by  • September 2 • Soups • 4 Comments

    supa de zmeura

    So refreshing on a very hot summer day.

    •      3 medium beets
    •      250 gr. raspberries (leave some out to garnish)
    •      fresh mint
    •      150 gr. Greek yogurt
    •      juice of 1 lime
    •      2 tablespoons raspberry vinegar (or balsamic vinegar)
    •      100 ml. water (or more)
    •      salt and pepper
    •      honey or sugar to taste
    •      for serving: ice cubes with mint and raspberries

    supa_original

    Beets … don’t boil them, they are much better roasted because intensifies their flavor and brings out their earthy sweetness.

    Wash and scrub the whole beets to clean off any dirt. Take a large piece of aluminum foil and wrap each beet, then place in the oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a fork, at 180ºC.

    Remove from oven and set aside to cool.

    Take care, beets stain … work with gloves if you don’t want your hands to look like a horror  movie. Then peel the skin off and cut into pieces.

    supa de sfecla

    Place the beet chunks in a blender and turn into puree. Start adding all the other ingredients.

    Add water until it reaches a smooth consistency, taste and adjust with lime juice, vinegar, salt and honey.

    I like to sieve my soup to make it silky smooth because my boys don’t like the raspberry seeds in it.

    Refrigerate before serving.

    Serve soup garnished with ice cubes (with mint leaves) and yogurt.

    cold_soup_original

     Love U All !!!

    supa de sfecla si zmeura

    Beet-Raspberry Cold Soup
    Serves 4
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    Ingredients
    1. 3 medium beets
    2. 250 gr. raspberries (leave some out to garnish)
    3. fresh mint
    4. 150 gr. Greek yogurt
    5. juice of 1 lime
    6. 2 tablespoons raspberry vinegar (or balsamic vinegar)
    7. 100 ml. water (or more)
    8. salt and pepper
    9. honey or sugar to taste
    10. for serving: ice cubes with mint and raspberries
    Instructions
    1. Wash and scrub the whole beets to clean off any dirt. Take a large piece of aluminum foil and wrap each beet, then place in the oven and roast approximately 1 to 2 hours (depending on the size of your beets) or until tender and easily pierced with the tip of a fork, at 180 degree C.
    2. Remove from oven and set aside to cool.
    3. Then peel the skin off and cut into pieces.
    4. Place the beet chunks in a blender and turn into puree. Start adding all the other ingredients.
    5. Add water until it reaches a smooth consistency, taste and adjust with lime juice, vinegar, salt and honey.
    6. I like to sieve my soup to make it silky smooth because my boys don’t like the raspberry seeds in it.
    7. Refrigerate before serving.
    Notes
    1. Serve soup garnished with ice cubes (with mint leaves) and yogurt.
    Bucataria Familiei Mele http://alexjuncu.ro/
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    4 Responses to Beet-Raspberry Cold Soup

    1. 04.09.2013 at 03:09

      O idee foarte ingenioasa, o supa dulce, rece , usor mentolata !

    2. 13.09.2013 at 11:09

      Ce misto arata!
      Culoarea e de vis si pozele muuuult prea delicioase!
      Bravo!

    3. 16.09.2013 at 11:09

      Ce racaroasa e! Cred ca e super pentru o zi caniculara.

    4. 02.03.2014 at 11:03

      Am sa incerc si eu acdeste retete sa vadem daca imi iese.
      Daca nu imi iese.`Cum sa fac.
      Va dau de stire sau va scriu pe feisbuk.

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