Cold Beet and Pink Radish Soup

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!

Print Recipe

The Cold Soup of Beetroot and Radishes

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aperitif – vegetarian

By Emma – Serves: 6 Difficulty: Super simple Price: €

Prep Time: 10 min

Ingredients

• 1 beautiful beetroot of about 140 g
• 75 g of pink radishes
• 300 g of peeled cucumber
• 150 g of Greek yogurt
• 150 g of liquid cream
• 20 g of honey vinegar (my favorite) or wine
• 15 leaves of fresh coriander
• 8 stalks of chives
• 1 teaspoon of salt
• 1/2 teaspoon of sugar
• 1 teaspoon of ground ginger
• 3 turns of the pepper mill

Instructions

1

Chop the vegetables and herbs roughly. Blend them until you get a creamy and smooth mixture.

2

Add the Greek yogurt, mix.

3

Then add the cream, vinegar, salt, sugar, pepper, and ginger. Mix.

4

Serve immediately or refrigerate.

Notes

You can take plain yogurt but adjust the quantities because yogurt pots weigh 125 g.

FAQ

How to prepare this cold beet and radish soup without Thermomix?

If you do not have a Thermomix, use a good blender or an immersion mixer: chop the vegetables and herbs roughly, blend well until you achieve a smooth texture, then add the Greek yogurt, cream, vinegar, and seasoning.

Can this pink soup be prepared in advance for an appetizer or a buffet?

Yes, you can prepare it in advance and keep it in the fridge, it's convenient for serving in small glasses for an appetizer or a starter, just make sure to stir it well before serving.

How to store the cold beet and radish soup?

Store it in the refrigerator in a tightly closed container and consume it quickly, mixing it before serving to regain a well-homogeneous texture.

Can this beet and radish soup be served in jars for the aperitif?

Yes, it is ideal in small jars for the aperitif: with the given quantities, you get about 16 jars of 6-7 cl or 8 jars of 12 cl, depending on the chosen size.

Can this cold beet and radish soup be served as a starter?

Yes, for a starter count about 6 bowls or deep plates of 16 cl, and you can accompany it, for example, with a slice of toasted bread rubbed with garlic.

What equipment is essential to successfully make this beet radish soup?

The only specific equipment is a device to blend your vegetables (Thermomix, blender, or immersion mixer), as well as a large bowl and a good whisk to mix well afterward.

How to get a nice smooth pink soup with beet and radishes?

Blend the vegetables and herbs for a long time until the mixture is really creamy, then add the Greek yogurt, cream, and the rest of the ingredients while whisking to perfect the texture.

Do the vegetables need to be cooked for this cold beet and radish soup?

No, it's a no-cook recipe: you use the vegetables already prepared and blend them directly, which is very convenient when it's hot.

Can the quantity be adjusted according to the number of guests?

Yes, you can adjust the quantities based on the given references (jars of 6-7 cl or 12 cl, or bowls of 16 cl), which is very helpful for organizing a buffet.