Fresh, sweet, pink, seasonnal and just delicious, this is the cold beetroot soup !
The high season of the red beetroot is from July to october but because it’s easy to grow early ones and relatively easy to preserve, it’s definitely possible to benefit from its nutrients much longer (store in a fresh dark room). Beetroots are full of vitamins and minerals. They are recommended for people suffering from anemia but not recommended for people suffering from diabetes because of their high sugar content.
And to learn how to grow them yourself : here it is !
- 2 big beetroots
- 1 cucumber
- 1 yogurt
- 12 cl milk
- 1 small garlic clove
- 50 g fêta
- 1 tbsp olive oil
- Few basil baby leaves
- Cook beetroots (salted boiling water or for more ways to cook beetroots : here)
- In a mixer bowl, combine garlic, beetroots cooked, peeled and cut into pieces and 3/4 cucumber also peeled and cut into pieces.
- Add yogurt.
- Add milk and olive oil.
- Cut the rest of cucumber and fêta into small cubes of 2 to 5 mm.
Serve very fresh using the cubes of cucumber and fêta as if they were croutons and use a few baby leaves of basil for decoration.