Soupe froide de betteraves et concombres au pesto



  • 200 gr (0,44 lbs) pre-cooked beetroot peeled weight
  • 300 gr (0,66 lbs)cucumber about 1 cucumber not too big, peeled weight, center removed
  • 200 gr (0,44 lbs) Greek yogurt or soy yoghurt
  • +/- 5 cl full-bodied chicken broth see above, ½ cube of chicken stock with 100 ml hot water
  • +/- 1 tablespoon lemon juice
  • salt and pepper

Pesto

  • 2 tablespoons basil pesto as pesto alla Genovese
  • 60 gr baby spinach leaves 2 large handles
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice or 2 according to your taste

For the soup

Peel the pre-cooked beetroot and cut it coarsely. Peel and seed cucumber and cut it into large pieces.

Prepare chicken stock with only a little bit of water. Let it cool down.

Place beetroot, cucumber and yogurt in your blender. Mix until smooth. Gradually add the lemon juice and the chicken stock to adjust the quantities according to your taste. Season with salt and pepper.

Rest in the refrigerator

For the pesto

Mix together the baby spinach leaves, basil pesto, olive oil and lemon juice.


 

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