Hello friends,
It’s summer, and we’re making the most of it! With no desire to turn on the oven or stove, this recipe is perfect for you! That’s why we’re diving into a delicious cold beet and pink radish soup.
Looking for more ideas like this? Check out my article dedicated to summer cold soups—I’ve selected several others for your enjoyment!
The inspiration behind this recipe
To be as transparent as possible, I must admit this recipe draws inspiration from a Thermomix recipe, with a few modifications here and there.
But don’t worry if you don’t own a Thermomix! A good blender or even an immersion blender will work just fine. It may take a little longer with the immersion blender, but you’ll still be able to whip up this cold beet and radish soup.
A no-cook recipe—perfect for summer!
If you’ve already tried the cold zucchini and basil soup, you’ll find this even easier: absolutely zero cooking! The concept remains similar; you can enjoy it as an appetizer in small glasses or as a starter, perhaps garnished with a slice of garlic-rubbed toasted bread.
The beetroot
Beetroot is a root vegetable enjoyed around the world, known for its vibrant color and numerous health benefits. It’s easy to prepare and fits seamlessly into a variety of modern and traditional recipes.
Europe is home to its main production areas, with France being one of the leading producers alongside Germany and Poland. These countries benefit from favorable climates for cultivating this nutritious vegetable.
From a nutritional standpoint, beetroot is especially valuable. It’s high in fiber, folate, and essential minerals, including potassium and magnesium, as well as natural antioxidants. These components support the body’s functions effectively.
Additionally, beetroot is recognized for its beneficial effects on blood circulation. The natural nitrates it contains may help enhance endurance, making it a popular choice for those looking to boost athletic performance.
This vegetable is incredibly versatile in the kitchen; it can be consumed raw, cooked, in salads, or as juice. Its slightly sweet flavor is appealing to many.
Beetroot is typically harvested from spring to autumn. Thanks to its excellent shelf life, it’s available year-round in stores.
For optimal preservation, it’s best stored in the refrigerator with the greens removed to prevent moisture loss.
Thus, beetroot is a healthy, economical, and easily incorporated food choice, playing a significant role in a balanced and diverse diet.
Beets are ideal in spring and summer.
Beets are particularly delightful from spring to summer, offering optimal freshness and a wide variety of preparations.
The season for beets can vary by type, but generally spans a large part of the year. Field beets are typically harvested from May to October in Europe. During summer, fresh beets arrive at markets, known for their tenderness and sweetness, with a wonderfully melting texture.
The warmer weather encourages light and refreshing recipes. Beets are a fantastic addition to summer salads, adding color and vibrancy to any dish.
When in season, beets preserve their nutritional qualities more effectively. They are rich in fiber, folate, and antioxidants, helping to boost energy and overall well-being.
Eating beets in summer also promotes dietary variety. They can be enjoyed in salads, juices, or as carpaccio, with their mild sweetness complementing a range of ingredients.
Summer beets are often sourced locally, ensuring optimal freshness and reducing transportation-related environmental impacts.
Moreover, prices tend to be more reasonable during peak season, as plentiful harvests make this nutrient-packed vegetable more accessible.
They are perfect for creating healthy and balanced meals, with their bright hue providing a beautiful visual element to plates.
Choosing beets in summer allows for the best taste and nutritional benefits.
The necessary utensils
No special utensils are required for this recipe; as I mentioned earlier, we’re keeping things simple…
You will need:
A blender,
One large bowl,
And a good whisk.
For your buffets and appetizers
One last detail: the quantities provided here will yield approximately 16 small glasses (6-7 cl), 8 medium glasses (12 cl), or 6 bowls or deep plates (16 cl for a starter). This information can help you when planning for a buffet.
Shall we take a closer look at this cold beet and radish soup? I can’t wait to hear your thoughts on this summer recipe that I adore!
The recipe, Chef!
Chop the vegetables and herbs roughly. Blend them until you get a creamy and smooth mixture. Add the Greek yogurt, mix. Then add the cream, vinegar, salt, sugar, pepper, and ginger. Mix. Serve immediately or refrigerate. You can take plain yogurt but adjust the quantities because yogurt pots weigh 125 g.The Cold Soup of Beetroot and Radishes
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