Lanzarote's bilingual magazine

Chilled beetroot soup


  • 2 cooked beetroots
  • 1 plain yoghurt (unsweetened)
  • 1 medium cucumber
  • 1 spring onion
  • 2 sprigs of fresh dill, chopped (or 2 teaspoons dried dill)
  • Juice of half a lemon
  • 1 teaspoon salt
  • 1/2 teaspoon sugar (optional)
  • 250-300 ml water (adjust for desired thickness)


The beets need to be cooked and peeled beforehand. Shop-bought pre-cooked beetroot works well in this recipe. Toss all the chopped ingredients into your blender or food processor until you get a nice silky consistency. Add the yoghurt, lemon juice and dill. Season with sea salt and a little black pepper. Taste and check the flavour; if your tastebuds say so, add a pinch of sugar. Blend again until smooth. Adjust the consistency with water until it reaches your preference. You could also use a sieve or manual food mill if you prefer a super-smooth texture. Thicker for dipping, thinner for sipping – you choose!

This refreshing soup is best served chilled, so refrigerate for at least 2 hours before serving or, better still, overnight. Garnish with a sprinkling of fresh dill, diced spring onion or cucumber, a drizzle of olive oil and a dollop of sour cream or Greek yoghurt.


Must Read

Previous article
Next article