This vibrant, refreshing cold beet soup is a summer favorite — light, naturally sweet, full of nutrients, and absolutely delicious. It’s perfect for hot days when you want something nourishing but not heavy. Plus, it’s easy to make and looks stunning in every bowl!
💜 Why You’ll Love This Soup:
- Naturally cooling and hydrating
- Packed with antioxidants, fiber, and minerals
- Light yet satisfying
- Can be served cold or slightly chilled
- Vegetarian, gluten-free, and super healthy
🥄 Ingredients (4 servings):
- 3 medium beets, cooked and peeled
- 2 cups cold water or vegetable broth
- 1 cup plain Greek yogurt or plant-based yogurt
- 1 small cucumber, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and black pepper to taste
- Optional: 1 boiled egg per serving, cut in half
- Optional garnish: extra dill, chives, or a drizzle of olive oil
👩🍳 How to Make It:
- Cook the beets (boil or roast), then let them cool and peel.
- Grate or dice the beets into small pieces.
- In a large bowl, whisk together the yogurt, water or broth, and lemon juice.
- Stir in the beets, cucumber, and dill.
- Season with salt and pepper.
- Chill in the fridge for at least 30 minutes before serving.
- Serve cold, topped with half a boiled egg and fresh herbs if desired.
❄️ Tips for Summer Perfection:
- Use pre-cooked beets to save time
- Make a big batch — it keeps well for 2–3 days in the fridge
- Serve with rye bread, crackers, or a light salad on the side
In a Bowl:
This beet soup is bright, creamy, tangy, and totally satisfying — a dish you’ll crave all summer long. One taste and you’ll understand why it’s the ultimate weekly go-to! 💜🥣🌿
