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Chilled Beet Soup: Blush Pink Beet & Yogurt Soup

Chilled Beet Soup: Blush Pink Beet & Yogurt Soup

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 3 Beetroots (medium)
  • 1 1/2 cup Yogurt              
  • 2 tsp Fennel seeds         
  • 1 Cucumber (medium) 
  • Salt to taste      
  • Handful Dill leaves          
  • 1/2 Garlic cloves             
  • Pepper powder to taste
  • 1 Potato boiled (small)  
  • A dash chilled water     
  • Fresh cream for garnishing
  • Spring onions chopped for garnish

Directions

HB Pro Juicer Mixer Grinder blends & purees with no lumps left to give the sheen on this healthy soup.

  1. Make sure the cucumber, beetroot and yogurt are chilled before starting the recipe. Roughly dice the cucumber with the skin.
  2. In the Blender jar add all the ingredients, Use Preset menu, choose Blend and press Start and blend it till it becomes a fine puree. Check for seasoning and adjust.
  3. Pour out into a soup bowl, garnish with fresh cream, some dill leaves and chopped spring onions. Serve chilled. You can also prepare in advance and refrigerate for at least an hour before serving.

Note - If using the manual mode, grind at high speed for approximately 30 seconds to get the fine smoothie.

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