Recipe: Chilled Cucumber Soup with Beetroot Yoghurt Granita
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
If you run hot and cold when it comes to the thought of dining on chilled soup, step to the left of your comfort zone just a little and try Rachel Khoo‘s cool-as-a-cucumber version with vibrant beetroot yoghurt granita. As the old saying goes, cucumbers aren’t just made for gin and tonics baby!
This is what Rachel has to say about the dish:
‘There are a couple of days in the Swedish year when the mercury in the thermometer hits temperatures that could compete with a warm summer day in southern Europe. And on those days, nothing beats a refreshing chilled soup.’
Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.
Chilled cucumber soup with beetroot yoghurt granita / Kyld gurksoppa med rödbetsyogurtgranita (gf)
Start by making a granita. Blitz the cooked beetroot with the yoghurt in a blender. Pour into a large, flat-bottomed container and place in the freezer. After 30 minutes, thoroughly stir through the mixture. Place back in the freezer for another 2–3 hours, or until fully frozen.
Meanwhile, blitz the cucumber and dill in a blender until very smooth. Add the vinegar and season to taste with salt. Place in the fridge to chill.
When ready to serve, julienne the remaining beetroot into thin strips. Use a fork to scratch the granita up into snow. Check the soup for seasoning, then divide it into bowls. Top with the granita, some beetroot matchsticks and the sprigs of dill.
Start by making a granita. Blitz the cooked beetroot with the yoghurt in a blender. Pour into a large, flat-bottomed container and place in the freezer. After 30 minutes, thoroughly stir through the mixture. Place back in the freezer for another 2–3 hours, or until fully frozen.
Meanwhile, blitz the cucumber and dill in a blender until very smooth. Add the vinegar and season to taste with salt. Place in the fridge to chill.
When ready to serve, julienne the remaining beetroot into thin strips. Use a fork to scratch the granita up into snow. Check the soup for seasoning, then divide it into bowls. Top with the granita, some beetroot matchsticks and the sprigs of dill.
If you run hot and cold when it comes to the thought of dining on chilled soup, step to the left of your comfort zone just a little and try Rachel Khoo‘s cool-as-a-cucumber version with vibrant beetroot yoghurt granita. As the old saying goes, cucumbers aren’t just made for gin and tonics baby!
This is what Rachel has to say about the dish:
‘There are a couple of days in the Swedish year when the mercury in the thermometer hits temperatures that could compete with a warm summer day in southern Europe. And on those days, nothing beats a refreshing chilled soup.’
Extract and recipe from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.
Chilled cucumber soup with beetroot yoghurt granita / Kyld gurksoppa med rödbetsyogurtgranita (gf)
Start by making a granita. Blitz the cooked beetroot with the yoghurt in a blender. Pour into a large, flat-bottomed container and place in the freezer. After 30 minutes, thoroughly stir through the mixture. Place back in the freezer for another 2–3 hours, or until fully frozen.
Meanwhile, blitz the cucumber and dill in a blender until very smooth. Add the vinegar and season to taste with salt. Place in the fridge to chill.
When ready to serve, julienne the remaining beetroot into thin strips. Use a fork to scratch the granita up into snow. Check the soup for seasoning, then divide it into bowls. Top with the granita, some beetroot matchsticks and the sprigs of dill.
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