Cold Cucumber and Beet Soup

Cold Cucumber and Beet Soup


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This colorful dish purees the earthy taste of beets together with the sweet taste of cucumbers, and cools the mixture down into a distinct soup. We recommend serving this refreshing appetizer garnished with fresh cucumber slices and wedges of hard-boiled eggs.

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Time needed

15-20 min preparation

Serving Size / Yield

4-6 servings


  • 1 15 oz. can Sliced Beets, drained
  • 1 C. Buttermilk
  • 1/4 C. Cottage Cheese
  • 1 Tbs. Green Onions, green parts only, chopped
  • 3/4 tsp. Lemon Juice
  • 1 Small Seedless Cucumber, peeled and chopped
  • 1 Hard-Boiled Egg, peeled and chopped
  • Sea Salt, to taste

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Pour beet slices into a food processor or high-powered blender, and puree until smooth. Add all of the remaining ingredients except the salt, then continue to puree until a rich, smooth soup forms. Season with salt if needed. Pour soup into a large serving bowl. Cover and refrigerate for 2-3 hours, or until fully chilled.

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