A Cold Summer Soup of Beets and Pimento Pepper
Brighten up your summer meals with this vibrant and refreshing Cold Summer Soup of Beets and Pimento Pepper! Bursting with earthy sweetness from tender roasted beets and smoky depth from charred pimento peppers, this chilled soup is as delicious as it is colorful. Greek yogurt adds a creamy tang, while fresh dill and zesty lemon juice take its flavor to a whole new level. Perfect for those warm-weather days, this easy-to-make soup is blended to silky perfection, then served cold for ultimate refreshment. Ready in under an hour and loaded with wholesome ingredients, it’s a healthy, stunning addition to your summer table. Serve it as a light appetizer or pair it with crusty bread for a satisfying meal!
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Recipe Information
Ingredients
- 4 medium beets
- 2 large pimento peppers
- 1 clove garlic
- 2 tablespoons fresh dill
- 3 cups vegetable broth
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water
Instructions
Rinse the beets to remove any dirt. Leave the skins on and remove only the greens. Place them in a medium pot, cover with water, and bring to a boil. Lower the heat and simmer for 30–40 minutes, or until the beets are fork-tender.
While the beets cook, roast the pimento peppers. Place them directly over a stovetop flame or under a broiler, turning occasionally, until the skins are charred and blistered. Transfer them to a bowl and cover with plastic wrap for 10 minutes to steam.
Peel the pimento peppers by gently rubbing off the charred skin. Remove the seeds and roughly chop the flesh. Set aside.
Once the beets are cooked, drain and let them cool slightly. Use a paper towel to rub off the skins gently. Chop the beets into small pieces.
In a blender, combine the chopped beets, pimento peppers, garlic, vegetable broth, water, lemon juice, and olive oil. Blend until smooth.
Season the soup with salt and black pepper. If the soup is too thick, add more water 1/4 cup at a time until you reach the desired consistency.
Transfer the soup to a large bowl and stir in the yogurt until well combined. Adjust seasoning if needed. Cover and refrigerate for at least 2 hours or until thoroughly chilled.
Before serving, give the soup a good stir and ladle it into bowls. Garnish with a drizzle of olive oil and a sprinkle of freshly chopped dill. Serve cold.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 102.9 g | 37% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 51.4 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 3152 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
