Rachel Khoo: Chilled cucumber soup with beetroot yoghurt granita
Delve into a refreshing blend of flavors with Rachel Khoo's Chilled Cucumber Soup with Beetroot Yoghurt Granita, a standout recipe from her book "The Little Swedish Kitchen." This dish promises a unique culinary experience, perfect for those warm summer days or when you're looking to impress with something out of the ordinary.
Cultural or Historical Context Rachel Khoo introduces this chilled soup as a delightful reprieve during Sweden's warmer days, blending traditional ingredients with innovative techniques to create a dish that's as visually appealing as it is delicious.
Ingredients List
- Cooked beetroot (125g)
- Plain yoghurt (125g)
- Cucumber, chopped (900g)
- Fresh dill, chopped (4 tbsp), additional sprigs for garnish
- Cider vinegar (4 tbsp)
- Sea salt, to taste
- Beetroot, peeled, for garnish
Preparation Instructions
- Start with the granita by blending cooked beetroot and yoghurt. Freeze until set, stirring occasionally.
- Puree cucumber and dill, add vinegar, season, and chill.
- Serve the soup with granita, garnished with beetroot matchsticks and dill.
Storage and Reheating The soup can be refrigerated for a day, while the granita can be frozen for up to a week. Ensure to season well as cold temperatures can dull flavors.
Nutritional Information This dish is a light and healthy option, rich in vitamins and minerals from the beetroot and cucumber, while the yoghurt adds a creamy texture and probiotics for gut health.
Frequently Asked Questions
- Can I prepare this dish ahead of time? Yes, both components can be made ahead.
- Is this dish suitable for vegetarians? Absolutely, it's a refreshing, vegetarian-friendly option.
In essence, Rachel Khoo's Chilled Cucumber Soup with Beetroot Yoghurt Granita is more than just a recipe; it's a culinary adventure that brings a piece of Swedish summer to your table, perfect for those looking to try something new and refreshing.
Original recipe by Rachel Khoo from "The Little Swedish Kitchen".