Chilled Beetroot Soup with Seasonal Vegetables

Cool down with this refreshing Chilled Beetroot Soup packed with vibrant seasonal vegetables.

This light, nutritious, and beautifully colorful soup is perfect for warm weather, blending the earthiness of beets with the crispness of cucumbers and radishes.

A hint of yogurt adds creaminess, making it a refreshing dish that’s as nourishing as it is flavorful.

Ingredients

3 medium beetroots, boiled and peeled
1 cucumber, diced
4 radishes, thinly sliced
1 small red onion, finely chopped
2 cups vegetable broth, chilled
1 cup plain Greek yogurt or dairy-free alternative
2 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and pepper, to taste
Ice cubes (optional, for extra chill)

Instructions

Step 1

Grate or dice the boiled beetroots and place them in a large mixing bowl.

Step 2

Add the diced cucumber, sliced radishes, and chopped red onion to the bowl with the beets.

Step 3

In a separate bowl, whisk together the chilled vegetable broth, Greek yogurt, lemon juice, salt, and pepper. Pour the mixture over the beets and vegetables.

Step 4

Stir in the fresh dill and mix well. For extra cooling, you can add a few ice cubes to the soup.

Step 5

Chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld together.

Step 6

Serve the soup cold, garnished with additional dill or a dollop of yogurt if desired.

Tips

You can add a hard-boiled egg or diced boiled potatoes for a heartier version of the soup.
Adjust the thickness of the soup by adding more broth if needed.