Serves 4
This cold, thick soup was always a crowd-pleaser at my cousin’s home in Provence. Easy to prepare, easy to serve, it’s refreshing but also filling, with the yogurt furnishing protein and eliminating the need for a meat stock and even fish or meat later in the meal. Not only are the beets (with a season running from spring to fall) rich in fiber, but their brilliant color arrests the eyes. This recipe can be used as a summer dinner appetizer or as a main course at lunch.
4 medium beets, boiled till tender, then peeled and quartered
2 cups yogurt
2 shallots, peeled and minced
Dash of cumin
Salt and freshly ground pepper
1 tablespoon minced fresh dill
1. Mix the beets (they should be chunks that are a bit chewy and take a little more time to eat than when puréed) with yogurt, shallots, cumin, salt and pepper to taste. Refrigerate for 3 to 4 hours.
2. Serve the beets chilled in individual bowls and sprinkle with the dill. Served with a slice of bread and fruit (strawberries or melon) for dessert, this soup makes an excellent summer lunch.
From the book French Women Don't Get Fat
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