Beet-Raspberry Cold Soup

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.
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