This chilled soup from Rachel Khoo is perfect for this time of year and can be made ahead of time, making it perfect for lunches.
Speaking of this recipe, Rachel Khoo says: “There are a couple of days in the Swedish year when the mercury in the thermometer hits temperatures that could compete with a warm summer day in southern Europe. And on those days, nothing beats a refreshing chilled soup.”
- Preparation time: 15 minutes
Chilling time: 2–31⁄2 hours
You will need:
- 2 cooked beetroot (about 125g)
- 125g plain yoghurt
- 900g cucumber, chopped
- 4 tbsp chopped fresh dill, plus a few sprigs to garnish 4 tbsp cider vinegar
- 1 beetroot, peeled, to garnish
- Start by making a granita. Blitz the cooked beetroot with the yoghurt in a blender. Pour into a large, flat-bottomed container and place in the freezer. After 30 minutes, thoroughly stir through the mixture. Place back in the freezer for another 2–3 hours, or until fully frozen.
- Meanwhile, blitz the cucumber and dill in a blender until very smooth. Add the vinegar and season to taste with salt. Place in the fridge to chill.
- When ready to serve, julienne the remaining beetroot into thin strips. Use a fork to scratch the granita up into snow. Check the soup for seasoning, then divide it into bowls. Top with the granita, some beetroot matchsticks and the sprigs of dill.
- Top tip / The colder a dish, the more you need to season it. Freezing dulls the taste and therefore extra seasoning is required.
- Get ahead / The soup will keep for a day in the fridge. The granita will keep for a week in the freezer in an airtight container. Take out of the freezer 5 minutes before serving to make it easier to fork up the crystals.
Taken from The Little Swedish Kitchen by Rachel Khoo (Penguin)