Starters & Light meals

Cold beetroot and raspberry soup with tzatziki

Easy
10 minutes

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Ingredients

Method
  • 240 g sliced beetroot in vinegar
  • 300 g frozen raspberries (keep a few aside for garnishing)
  • 120 ml sugar
  • 15 g dill
  • Maldon salt
  • Freshly ground black pepper
  • 200 g fresh tzatziki dip

Method

Ingredients

In a blender, process the beetroot and vinegar, raspberries, sugar and dill until smooth.
Season with salt and pepper.
Pour into bowls or cups, serve with a dollop of tzatziki and garnish with frozen raspberries.

Maranda Engelbrecht

Recipe by: Maranda Engelbrecht

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