Blush Pink Beet & Yogurt Soup Chilled
10 mins

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.