A Chilled Summer Soup That Isn't Gazpacho

Chilled Beet-Cucumber Yogurt Soup | Lonny.com
(Ph. © The Jewels of New York)
If there's one person we'd count on to get us through a season of outdoor parties and impromptu get-togethers, it's Diana Yen. The founder of the Jewels of New York—a multidisciplinary collective of chefs who can do more than just cook—has become one of our go-to people for original recipes thanks to her use of super-fresh ingredients that are both beautiful and delicious. As we enter the heart of summer, who better to turn to for effortless entertaining ideas? So ditch the gazpacho; opt instead for this easy beet-and-cucumber soup made with yogurt instead of heavy cream.

Chilled Beet-Cucumber Yogurt Soup | Lonny.com
Chilled Beet-Cucumber Yogurt Soup
Serves 2

-- 2 medium beets, boiled, peeled, and cut into cubes
-- ½ cup diced cucumber, seeds removed
-- 1 cup chicken stock
-- ½ cup plain greek yogurt
-- 1 tablespoon freshly squeezed lemon juice
-- 2 tablespoons sugar
-- salt and pepper
-- sour cream, for garnish
-- chopped fresh dill, for garnish

Combine first eight ingredients in a blender, blending in two batches if needed; puree until smooth. Season with salt and pepper to taste.

Cover with plastic wrap and chill for at least 4 hours or overnight. Serve cold with a dollop of sour cream and fresh dill.
I'm the former Deputy Editor at Lonny.
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