Chilled Beet Soup with Yogurt and Dill Recipe via Tavern On Main

Summer has finally arrived, and with heat and humidity, nothing is more refreshing than a chilled soup. On July 6, Chef David Romero of Tavern on Main in Westport, will be serving up his delicious Chilled Beet Soup with Greek Yogurt and Dill, featuring beets, herbs and yogurt from the Westport Farmer’s Market. Here is the recipe:

Chilled Beet Soup with Yogurt and Dill

serves 4 - 6

Ingredients

1.5 pounds beets

4 cups chicken or vegetable stock

2 tablespoons honey

1 tablespoon lemon juice

2 cups Greek yogurt (can also use buttermilk)

Kosher salt, black pepper

Toppings

4 tablespoons fresh dill, finely chopped

1/2 cup roasted beets, diced

1/2 cup cucumber, diced

4 radishes, thinly sliced

Preparation

Preheat the oven to 375.

Scrub the beets and wrap them individually (unpeeled) in aluminum foil, crimping the top to be sure they are well sealed. Place the packets on a baking sheet and roast for about 1 hour (larger beets will take longer than smaller ones). Carefully open one packet and check for tenderness by piercing the beet with a fork - it should slide in easily. If it is not tender, reseal the packet and continue roasting until done. Remove the beets from the oven, unwrap, and let cool for 15 - 20 minutes.

Run the beets under cool water and gently rub the skin off (it is best to wear rubber gloves to avoid staining your skin). When all of the peel is off, cut the beets into chunks. Reserve about 1/2 cup of the beets to dice for garnish.

Transfer the beets to a food processor or blender, and blend with some of the broth until you have a smooth puree, then transfer to a large pot. You may want to do this in two or three batches. (Alternatively, you can use an immersion blender to puree the beet mixture with the stock when you heat it). Add in all of the remaining stock, honey and the lemon juice, and heat gently for 5 minutes, adding salt and pepper to taste. Pour the blended beet mixture into a large bowl, cover, and refrigerate until ready to serve. If possible, the soup is best chilled overnight.

Just before serving, whisk in the Greek yogurt (or buttermilk or sour cream) until well blended.

Serve in chilled cups or bowls, topped with a dollop of Greek yogurt or sour cream, and your choice of diced beets, diced cucumbers, sliced radishes and chopped fresh dill as preferred.