Soupe froide betterave et concombre, pesto à l’épinard

Chilled Beetroot and Cucumber Soup, served with Pesto

Course: Starter, Soup
Cuisine: French
Prep Time: 15 minutes
Cook Time: 0 minutes
For soup aas for pesto, just prepare and combine ingredients. That's all.
Print Recipe


  • Mixer



  • 200 gr pre-cooked beetroot peeled weight
  • 280 gr cucumber about 1 cucumber not too big, peeled weight, center removed
  • 200 gr Greek yoghurt or soy yoghurt
  • +/- 5 cl full-bodied chicken broth see above, ½ cube of Maggi chicken stock with 100 ml hot water
  • +/- 1 tablespoon lemon juice
  • salt and pepper


  • 2 tablespoons basil pesto as pesto alla Genovese
  • 60 gr baby spinash leaves 2 large handles
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice or 2 according to your taste


For the soup

  • Peel the pre-cooked beetroot and cut it coarsely. Peel and seed cucumber and cut it into large pieces.
  • Prepare chicken stock with only a little bit of water. Let it cool down.
  • Place beetroot, cucumber and yoghurt in your blender. Mix until smooth. Gradually add the lemon juice and the chicken stock to adjust the quantities according to your taste. Season with salt and pepper.
  • Rest in the refrigerator

For the pesto

  • Mix together the baby spinach leaves, basil pesto, olive oil and lemon juice.
  • Taste, adjust seasonning and conistancy (more olive oil if the texture is not liquid enough for example).


Serve in individual bowls with two tablespoons of pesto and a few chopped spinach leaves on the soup.