Chilled Beet and Buttermilk Soup
Vibrant, creamy, and refreshingly tangy, this Chilled Beet and Buttermilk Soup is a stunning dish perfect for warm weather dining. Roasted beets form the heart of this recipe, lending their earthy sweetness and brilliant magenta hue to a silky blend of buttermilk, Greek yogurt, and a splash of lemon juice for a delightful tang. Enhanced with fresh dill and a hint of garlic, this no-fuss soup is a make-ahead marvel that’s served cold, making it a soothing and nutritious choice for hot days. Whether as a light appetizer or a healthy lunch, this quick-to-prepare soup brings a gourmet touch to your table with minimal effort. Ideal keywords: chilled beet soup, buttermilk recipes, roasted beet soup, cold soup ideas, healthy summer recipes.
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Recipe Information
Ingredients
- 4 medium beets
- 2 cups buttermilk
- 0.5 cup Greek yogurt
- 2 tablespoons lemon juice
- 1 cup water
- 1 small garlic clove
- 2 tablespoons dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the beets clean under running water, trim the ends, and wrap each beet individually in aluminum foil.
Place the wrapped beets on a baking sheet and roast them in the preheated oven for 40–50 minutes, or until they are fork-tender.
Remove the beets from the oven, let them cool enough to handle, and peel off the skins (they should rub off easily). Set them aside to cool completely.
Once the beets are cool, cut them into chunks and transfer them to a blender or food processor.
Add the buttermilk, Greek yogurt, water, lemon juice, garlic clove, salt, and black pepper to the blender.
Blend until the mixture is completely smooth. If the soup is too thick, you can add more water, 1 tablespoon at a time, until you reach your desired consistency.
Taste the soup and adjust seasoning with more salt or lemon juice if needed.
Transfer the soup to a large bowl or a container, cover, and refrigerate for at least 2 hours, or until fully chilled.
Before serving, finely chop the dill and stir it into the chilled soup. Drizzle each bowl with a bit of olive oil for added richness.
Serve cold, garnished with extra dill sprigs or a dollop of yogurt if desired.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 50.8 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 740 mg | 57% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1980 mg | 42% | |
*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.
