Rachel Khoo

Notebook

Posted by Rachel

August 17th, 2018

Recipe: Chilled Cucumber Soup with Beetroot Yoghurt Granita

The Pool is one of my favourite places to browse the latest in fashion, beauty, food and to hear from other women about the exciting and entrepreneurial projects they’re working on. Earlier this month, they invited me to cook a little recipe and share a bit about my new cookbook, The Little Swedish Kitchen. You might have seen a sneak peek on my Instagram Stories?

Click on the YouTube clip above to catch some Khoo kitchen action, hear about the inspiration for my book, and find out how to make my chilled cucumber soup with beetroot yoghurt granita. (The good news is, I’ve included the full recipe below, so you don’t have to scramble around taking notes with a pen and paper…).

Rachel Khoo The Little Swedish Kitchen Chilled cucumber soup

Chilled Cucumber Soup with Beetroot Yoghurt Granita / Kyld gurksoppa med rödbetsyogurtgranita 

There are a couple of days in the Swedish year when the mercury in the thermometer hits temperatures that could compete with a warm summer day in southern Europe. And on those days, nothing beats a refreshing chilled soup.

Serves: 4
Preparation time: 15 minutes
Chilling time: 2–3½ hours

Ingredients:

2 cooked beetroot (about 125g)
125g plain yoghurt
900g cucumber, chopped
4 tbsp chopped fresh dill, plus a few sprigs to garnish
4 tbsp cider vinegar
sea salt
1 beetroot, peeled, to garnish

Start by making a granita. Blitz the cooked beetroot with the yoghurt in a blender. Pour into a large, flat-bottomed container and place in the freezer. After 30 minutes, thoroughly stir through the mixture. Place back in the freezer for another 2–3 hours, or until fully frozen.

Meanwhile, blitz the cucumber and dill in a blender until very smooth. Add the vinegar and season to taste with salt. Place in the fridge to chill.

When ready to serve, julienne the remaining beetroot into thin strips. Use a fork to scratch the granita up into snow. Check the soup for seasoning, then divide it into bowls. Top with the granita, some beetroot matchsticks and the sprigs of dill.

Top tip / The colder a dish, the more you need to season it. Freezing dulls the taste and therefore extra seasoning is required.

Get ahead / The soup will keep for a day in the fridge. The granita will keep for a week in the freezer in an airtight container. Take out of the freezer 5 minutes before serving to make it easier to fork up the crystals.

Recipe from my latest cookbook, The Little Swedish Kitchen. Order it on amazon now!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Notebook