|Beetroots (medium)||–||3 nos|
|Yogurt||–||1 1/2 cup|
|Fennel seeds||–||2 tsp|
|Cucumber (medium)||–||1 no|
|Salt||–||as per taste|
|Dill (or Mint or Coriander) leaves||–||handful|
|Garlic cloves||–||1/2 no|
|Pepper powder||–||as per taste|
|Potato boiled (small)||–||1 no|
|Chilled water||–||a dash|
|Fresh cream (optional)||–||for garnishing|
|Spring onions||–||for garnish, chopped|
|Make sure the cucumber, beetroot and yogurt are chilled before starting the recipe. Roughly dice the cucumber with the skin.
In the Blender jar add all the ingredients and blend it till it becomes a fine puree. Check for seasoning and adjust.
Pour out into a soup bowl, garnish with fresh cream, some dill (or mint or coriander) leaves and chopped spring onions. Serve chilled.