Chilled Beet & Cucumber Soup
Submitted by Frankie
A vibrant chilled beet and cucumber soup pureed with fresh orange juice, zest, and chicken stock. Earthy, bright, and stunning in color. Garnished with sour cream for an elegant cold soup.
YIELD
10 servingsPREP
20 minCOOK
15 minREADY
3 hrsThis soup is the kind of showstopper that stops conversations when you bring it to the table. That deep magenta color alone is worth making it.
Steamed beets and grated cucumber get pureed with fresh orange juice, orange zest, green onions, parsley, and chilled chicken stock into a velvety smooth cold soup.
The orange adds a citrus brightness that lifts the earthy sweetness of the beets, while the cucumber keeps things cool and clean on the palate.
A splash of red wine vinegar sharpens everything up, and a dollop of salted whipped cream or sour cream on top adds richness against all that freshness.
Serve it in chilled bowls on a hot summer evening and let the color do the talking.
Pro Tips
- Grate the beets and cucumbers on the coarse side of the grater before blending. This breaks them down faster and gives you a smoother puree.
- Chill for at least 3 hours, not just 1. The flavors need time to develop and the soup thickens slightly as it sits.
- Add extra chicken stock after chilling if the soup is too thick. Cold soups always set up more than you expect.
Ingredients
Directions
Steam or gently boil the beets about 15 minutes.
When done, grate them on the coarse side of a grater.
Remove the seeds from the cucumbers.
Grate on the coarse side of the grater.
Chop the green onions. Juice the oranges and grate the rind of 3 oranges.
Put the beets, cucumbers, orange rind and juice and 2 cups cold chicken stock into a large mixing bowl.
Purée in a blender, in batches, until smooth. Chill for at least 3 hours before serving.
Add more chicken stock to correct the consistency after chilling.
To serve, ladle into chilled soup bowls.
Garnish with salted whipped cream or sour cream.
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