Home > Eat > Recipe > Recipe: Chilled Cucumber Soup with Beetroot Yoghurt Granita

Recipe: Chilled Cucumber Soup with Beetroot Yoghurt Granita

gluten free
starter
summer
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

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)

Top tip

The colder a dish, the more you need to season it. Freezing dulls the taste and therefore extra seasoning is required.

Get ahead

The soup will keep for a day in the fridge. The granita will keep for a week in the freezer in an airtight container. Take out of the freezer 5 minutes before serving to make it easier to fork up the crystals.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

Preparation Time15 MINUTES

Cooking Time0 MINUTES

Resting Time3 hours 30 MINUTES

Serves4

LevelEasy


ingredients

2 cooked beetroot (about 125g)
125g plain yoghurt
900g cucumber, chopped
4 tbsp chopped fresh dill, plus a few sprigs to garnish
4 tbsp cider vinegar
sea salt
1 beetroot, peeled, to garnish

Top tip

The colder a dish, the more you need to season it. Freezing dulls the taste and therefore extra seasoning is required.

Get ahead

The soup will keep for a day in the fridge. The granita will keep for a week in the freezer in an airtight container. Take out of the freezer 5 minutes before serving to make it easier to fork up the crystals.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1

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.

2

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.

3

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.

SHOW MORE
SHOW LESS

Preparation Time15 MINUTES

Cooking Time0 MINUTES

Resting Time3 hours 30 MINUTES

Serves4

LevelEasy


ingredients

2 cooked beetroot (about 125g)
125g plain yoghurt
900g cucumber, chopped
4 tbsp chopped fresh dill, plus a few sprigs to garnish
4 tbsp cider vinegar
sea salt
1 beetroot, peeled, to garnish

Top tip

The colder a dish, the more you need to season it. Freezing dulls the taste and therefore extra seasoning is required.

Get ahead

The soup will keep for a day in the fridge. The granita will keep for a week in the freezer in an airtight container. Take out of the freezer 5 minutes before serving to make it easier to fork up the crystals.

The Little Swedish Kitchen

This recipe is from Rachel Khoo’s new cookbook, The Little Swedish Kitchen. Order it now on amazon.

Read more...

Read our full interview with Rachel

Try out some more of Rachel’s recipes:

Find out Rachel’s favourite podcasts

Explore Stockholm with Rachel

1

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.

2

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.

3

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.

SHOW MORE
SHOW LESS

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)

1

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.

2

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.

3

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.

SHOW MORE
SHOW LESS
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
Profile Photo
WRITTEN BY:
Bex Shannon

Hailing from far away New Zealand, Bex is into music, travel and everything vintage and retro. She h...

READ MORE BY Bex Shannon

You decide

Your dream holiday destination

View Results

Loading ... Loading ...
comments
Leave A Comment

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

starter

MORE RECIPES WITH starter

summer

Summer

instagram

join us on instagram

instagram

join us on instagram
Skip to toolbar