Ingredients:
- FOR THE ICE CUBES:
- 3 tbsp. fresh dill, finely minced
- 1 tbsp. lemon juice
- ⅛ tsp. salt
- FOR THE SOUP:
- 1 lb. beets, cooked, chilled, and peeled
- 1 ¼ cup plain yogurt
- ¼ cup fresh dill
- 4 tbsp. lemon juice
- ½ tsp. salt
Instructions:
- Make the ice cubes: Divide the dill, lemon juice, and salt among 4 cubes of an ice cube tray. Top off with cold water and freeze until solid.
- Make the soup: In a blender, combine beets, yogurt, dill, lemon juice, and salt. Blend on high speed until completely smooth. Adjust seasonings if necessary. Portion soup into individual bowls and top each with a lemon-dill ice cube.
Cold Beet Yogurt Soup • Yield: 4 servings
Ingredients:
- FOR THE ICE CUBES:
- 3 tbsp. fresh dill, finely minced
- 1 tbsp. lemon juice
- ⅛ tsp. salt
- FOR THE SOUP:
- 1 lb. beets, cooked, chilled, and peeled
- 1 ¼ cup plain yogurt
- ¼ cup fresh dill
- 4 tbsp. lemon juice
- ½ tsp. salt
Cold Beet Yogurt Soup Nutrition Facts:
• Diet:
• Calories: 20.02
• Fat: 10.95
• Carbs: 21.06
• Protein: 18.33
• Cholesterol: 13.27
• Calcium: 45.67
• Sodium: 81.30* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
