(Serves 4)

1 lb cooked beets, peeled, chilled

To cook beets, simmer covered in water for 20-30 minutes until they are just tender when pierced with a fork.

• 1 ½ cups plain whole milk yogurt, plus additional for garnishing
• ¼ cup fresh dill, stemmed and chopped
• Juice of 2 lemons
• 2 Tb extra virgin olive oil
• 2 Tb lemon zest
• salt & pepper

In a blender or food processor, blend all of the ingredients except the yogurt and dill until you have a smooth puree. Add the yogurt and process until just blended. Stir in the dill by hand and adjust the ingredients to taste, if necessary. Top each serving of soup with a dollop of yogurt and serve. If you’d like to add a little kick to your soup, stir a little horseradish into your yogurt garnish.