Unlike my spinach and goat cheese pizza, this dish looks as beautiful as it tastes. The vibrant, bright pink color that shows up in the picture (taken on my iPhone) is the color it actually is; it looks like paint more than it does food. This picture hasn’t been edited– once chilled, it gets just a little bit frothy, which you can see as the dollop of yogurt sinks into the foam.
Ever since Julia Child’s beet and cucumber soup came out, there have been a million and one adaptations– including, most recently, mine.
I’m not a huge fan of gazpacho, so I was happy to find an alternative for a cold soup that was as rich in flavor as it was in color. I played around with it and tailored it to my gastroparesis dietary needs, and came up with this.
Long story short: if you’re a fan of dill, you’ll be a fan of this soup.
This soup is relatively thin (but not in a bad way) so it’s easy to digest; it’s completely smooth and has a ton of good-for-you nutrients that can be hard to get. Though I might not eat this one on a flare-up day, I’d happily eat it the day after a flare-up (and I have).
Here’s how to make my chilled beet and cucumber soup.
- 3 medium sized beets
- 2 cups chicken broth
- 3/4 cup cucumber, seeded and chopped
- 4 tbl dill, chopped
- 2 tbl lemon juice
- 1tbl white wine vinegar
- 1 tbls salt
- 1/2 tsp white pepper
- 3/4 cup plain yogurt + more for garnishing
- dill for garnishing
- 1. Boil beets in water until tender. Once tender, drain and put into cold water. Peel once they're cool enough to handle.
- 2. While you boil the beets, heat chicken broth, cucumber, dill, lemon juice, white wine vinegar, salt, and pepper. Simmer for at least 15 minutes before removing from heat and letting it cool for 5.
- 3. Add the beets and chicken broth mixture to the blender. Blend until completely smooth.
- 4. Add yogurt to the blender, and blend until combined. If necessary, run through a sieve or fine strainer.
- 5. Put into a sealed container and refrigerated for at least 6 hours (overnight is ideal) before serving.
- 6. When serving, put a dollop of yogurt and some dill on top.
- A high-powered blender like Blendtec or Vitamix is recommended, especially for those with gastroparesis. If your soup isn't completely smooth, run through a sieve or a really fine strainer before serving.
- I like to let the soup sit out for a few minutes before eating so it isn't ice cold-- maybe 10 or fifteen minutes.