Cold soup tastes delicious in summer. As I am fattening my power of healthy eating by reading French Women Don’t Get Fat, the writer, Mireille Guiliano pleased me with this cold, thick soup that was a crowd pleaser at her cousin’s home in Provence! Easy to make, easy to serve, it is refreshing and filling. The yoghurt that goes with it furnishes the protein and eliminates the need for a meat stock. Beetroots are rich in fibre and give a glorious colour to the soup!
An aunt of mine made beetroot salad by cooking them and then when they cooled, pouring cold yoghurt over them with green chillies, onions and coriander! It was a meal by itself. And my sister makes beetroot rice, seasoning cooked rice with beetroots, onions, green chillies, cinnamon and pepper which also tastes good.
Now here is the writer’s recipe which can be a nice starter or even a main course for lunch.
- 4 medium beetroot, boiled till tender, then peeled and quartered.
- 500 ml yogurt.
- 2 shallots, peeled and diced.
- dash of cumin.
- salt and pepper to taste.
- one tablespoon dill, finely chopped.
Mix beetroot (should be chunks that are a bit chewy and take a little more time to eat than when pureed) with yogurt, shallots, cumin, salt and pepper. Refrigerate for 3 to 4 hours.
Serve chilled in individual bowls and add dill. A slice of bread and fruit (strawberries or melon) for dessert make an excellent summer lunch.
from: French Women Don’t Get Fat by Mireille Guiliano