Lesley Waters' Beetroot Cooler

Based on the classic Russian dish, Bortsch! This soup can be eaten chilled or gently heated and served warm, before adding the yoghurt and dill if required.

Serves 2
Contains Dairy
Vegetarian

Ingredients

• 110g (4oz) cooked beetroot, roughly chopped
• 1 tbsp fresh dill tips
• 125ml (4floz) water
• 1/4 cucumber, roughly chopped
• squeeze lemon or to taste
• 2 tbsp Greek yoghurt
• extra fresh dill tips for garnish ( optional)
• salt & freshly ground black pepper

Instructions

1. In a liquidiser or blender whizz the beetroot, dill, water, lemon juice and cucumber until smooth. Season well.
   
2. Transfer the beetroot smoothie to two bowls and serve topped with a dollop of the yoghurt and a generous scattering of fresh dill tips.