This cold thick soup was always a crowd pleaser at my cousin’s home in Provence. Easy to prepare, easy to serve, it’s refreshing but also filling, with the yogurt furnishing protein, eliminating the need for a meat stock and even fish or meat later in the meal. The beets, whose season runs from spring to fall, are not only rich in fiber, but their brilliant color arrests the eyes.
4 medium beets (2" diameter), boiled till tender, then peeled and quartered
Yield: 2 Servings
Mix beets with yogurt dressing, salt, and pepper, and refrigerate for 3-4 hours. Serve chilled in individual bowls and add dill.