Chilled Beetroot and Cucumber Soup, served with Pesto
Prep Time: 20minutes
Cook Time: 0minutes
You’ll see, it’s surprising how you can taste both flavors of beetroot and cucumber! The sweetness and smooth texture of this soup is balanced by a homemade baby spinach pesto (that may be replaced by classic basil pesto). For soup aas for pesto, just prepare and combine ingredients. That's all.
280grcucumberabout 1 cucumber not too big, peeled weight, center removed
200grGreek yoghurtor soy yoghurt
+/- 5clfull-bodied chicken brothsee above, ½ cube of Maggi chicken stock with 100 ml hot water
+/- 1tablespoonlemon juice
salt and pepper
2tablespoonsbasil pesto as pesto alla Genovese
60grbaby spinash leaves2 large handles
1teaspoonlemon 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).