Cold beetroot and raspberry soup with tzatziki
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- Maranda Engelbrecht
- Easy
- Fat conscious Health conscious Heart friendly
- 10 minutes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 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
Cooking Instructions
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.
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