Cold beetroot soup with ricotta

Name: Cold beetroot soup with ricotta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 500 gr cooked beetroot; 1 tomato; 1 cucumber (+/- 15 cm); 1 celery stick; 1 green pointed pepper; 125 gr yogurt; ½ clove garlic; 2 tbl spoon olive oil; ½ tbl spoon dried oregano; 150 ml water; 60 gr ricotta; 2 slices bread; 2 tbl spoon olive oil; 2 tbl spoon chives (chopped); salt and pepper

Flavourful beetroot soup with freshness and a crunch – this is pure summer in your plate.

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Prep Time 10

Cook Time 10

Total Time 20

Course Starter, Soups

Cuisine Own recipe

Servings persons

Calories 286 kcal

Equipment

mixer / blender

Ingredients

500 gr cooked beetroot
1 tomato
1 cucumber +/- 15 cm
1 celery stick
1 green pointed pepper
125 gr yogurt
½ clove garlic
2 tbl spoon olive oil
½ tbl spoon dried oregano
150 ml water
60 gr ricotta
2 slices bread
2 tbl spoon olive oil
2 tbl spoon chives chopped
salt and pepper

Instructions

I made the quenelle of ricotta the day before. Using two tablespoons, scrape an oval shape from the ricotta. Place on a plate and put in the freezer.
Coarsely chop the beetroot and tomato. Put these together with the garlic, water and yoghurt in a blender and blend until finely smooth.
Also chop the celery stalk, cucumber and green pepper. Add this to the blended beetroot in the blender. Season with oregano, pepper and salt. Blend until again this becomes a fine smooth soup. You may need to add a little extra water.
Cut the slices of bread into cubes. Heat the oil in a pan and fry the bread cubes until golden brown.
Divide the cold beetroot soup between plates. Place a frozen ricotta quenelle on each plate. Finish with the fried bread crusts and finely chopped chives. You can also drizzle with a few drops of delicious olive oil.

Notes

Cold beetroot soup with ricotta and crispy crusts

Sometimes a soup completely surprises you – this cold beetroot soup is one such example. That intense colour alone! But it is the flavour that lingers: mild and fresh at the same time, with a savoury touch of garlic and oregano. Red beetroot forms the base, complemented by celery, a piece of cucumber and green pointed pepper. A spoonful of yoghurt makes the whole thing creamy without being heavy.

The real showstopper? The quenelle of ricotta. I froze that in advance so it stays firm on top of the soup. And on top: crispy fried crusts of stale bread – simple, but essential.

A bit of chives on top for that fresh bite, and your summer lunch is ready. Serve it well cold, on a hot day. Or as a refined starter at a dinner with friends. Light, nutritious and just that little bit different.

Bonus: you can prepare everything perfectly. The quenelles are ready in the freezer, the soup is in the fridge, and all you have to do is dress it.

Nutrition

Calories: 286kcalCarbohydrates: 24gProtein: 7gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 12mgSodium: 197mgPotassium: 702mgFiber: 5gSugar: 13gVitamin A: 984IUVitamin C: 26mgCalcium: 129mgIron: 2mg

Keyword beetroot, cold soup, summery soup, nutritious soup, beetroot soup, beetroot recipe

Tried this recipe?Let us know how it was!

Some more beetroot recipes:

Gerookte zalm tartar met rode biet 1.2 — Beetroot tartare and salmon

Rode bieten dip 4 — Beetroot tartare and salmon

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by Patricia

I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!

Buen provecho!

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