Rachel Khoo’s chilled cucumber soup with beetroot yoghurt granita

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 cucumber soup.

David Loftus

SERVES 4

FOR THE GRANITA
2 cooked beetroot (about 125g)
125g plain yoghurt

FOR THE SOUP
900g cucumber, chopped
4 tbsp chopped fresh dill
4 tbsp cider vinegar
sea salt

FOR THE GARNISH
1 beetroot, peeled
few sprigs fresh dill

1. Start by making the 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.
2. 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 beetroot for the garnish into thin strips. Use a fork to scratch the granita up into snow. Check the soup for seasoning, then divide it into bowls. 3. Top with the granita, some beetroot matchsticks and the sprigs of dill.

TOP TIP The colder the dish, the more you need to season it. Freezing dulls the taste and therefore extra seasoning is required in this chilled cucumber soup.
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.

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