Cold beetroot soup with ricotta
Flavourful beetroot soup with freshness and a crunch - this is pure summer in your plate.
Servings: 4 persons
Calories: 286kcal
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: 286kcal | Carbohydrates: 24g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 197mg | Potassium: 702mg | Fiber: 5g | Sugar: 13g | Vitamin A: 984IU | Vitamin C: 26mg | Calcium: 129mg | Iron: 2mg