bonappetit4.5
Chilled Beet and Yogurt Soup
Beat the heat with this incredibly vibrant, wildly simple, and refreshingly cold beet soup made in a blender. Roast your beets for the brightest color.
👥 4 Servings👤 Homa Dashtaki📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●blender
- ●knife
- ●oven
📝 Preparation Steps
1
Preheat oven to 350°. Place 12 oz. small beets (3–4), trimmed, scrubbed, on a large sheet of foil. Fold short sides up and over beets, then bring long sides together and roll up to seal tightly. Place pouch on a rimmed baking sheet and roast beets until a paring knife slides easily through flesh, 50–⏱️ 60 minutes. Carefully cut open pouch and let beets sit until cool enough to handle. Using paper towels, rub skins to remove, then coarsely chop beets. Transfer beets to a large bowl. Add 2 garlic cloves, crushed, ½ tsp. ground cumin, 3¼ cups plain whole-milk yogurt, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Using an immersion blender, blend until mixture is smooth and thick. (Alternatively, you can use a standard blender; just be careful not to overblend.) Taste and season with more salt if needed.
. small beets (3–4), trimmed, scrubbed12 oz½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more1
2
Divide soup among bowls. Swirl 2 Tbsp. plain whole-milk yogurt and 1 tsp. pomegranate molasses into each. Top with 4 sprigs mint, leaves picked, coarsely chopped or torn. Do ahead: Soup (without toppings) can be made 3 days ahead. Cover and chill. Stir to reincorporate before serving.
. pomegranate molasses4 tsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...