Tuesday, August 21, 2018

CC#32: Chilled cucumber soup with beetroot yoghurt granita

My portion of the easy cucumber soup, with beetroot yoghurt granita (so easy to make).
The soup is made up of cucumber, dill (I used spring onions instead), apple cider with salt and pepper for seasoning.
The granita is cooked beets pureed with yoghurt. Garnished with strips of beetroot.

Below was hubby's Sunday dinner.
~*~
Recipe from pgs 88-89 of
Rachel Khoo's latest Cookbook:
The Little Swedish Kitchen
~*~ 
I am sharing this recipe at Cookbook Countdown #32
I am co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours.  If you are like, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that.Join us at Cookbook Countdown!

1 comment:

kitchen flavours said...

What a pretty dish! I love the contrasting of colours! Hubby's dinner looks delicious!