I know, I know.
I was posting hot soup recipes in July and August and now that it’s October I’m coming at you with a cold one. I’m untraditional like that. Let’s roll with it.
This is a beet lover’s beet soup. And while I’m exactly not a beet lover anymore, I still speak the language. And as beet preparations for non-beet-lovers go, this one has a lot to recommend it. The beet’s sweet earthiness is tamed a bit here by the tang of yogurt and lemon. And there are only five ingredients. And oh, the color. 
I ate a bowlful for lunch and another for dinner. I can imagine serving it in shot glasses at a party. A smart friend suggested piping a swirl atop a vichyssoise. If all else fails, find a beet lover to share it with.
Chilled Beet and Yogurt Soup (adapted from Saveur): Roast or boil a pound of beets until tender and slip off the skins. Combine in a blender with 1 1/2 c. plain yogurt, 1/4 c. chopped fresh dill, 1/4 c. lemon juice, and 1/2 tsp. salt. Puree until smooth. Serve with another good dollop of plain yogurt for swirling in.
Emmy Cooks 
I’m a beetroot fan and this soup sounds good. I’m also a fan of your black background with soup – very nice.
What a colour :D
Yum! Looks and sounds delicious!
So vibrant!
Just beautiful. I can always get my picky one to try beet foods because they’re pink… She rarely likes them, but at least she’ll try. Yay to pink food!
I just composted some beets (if it helps, I felt guilty about it)…they sat in the fridge for weeks and I kept meaning to use them…I love their color but can’t seem to come to love their taste. Having said all of that – your soup looks gorgeous!
Oh, I just feel like diving a spoon there and mixing the yogurt with the rest of the soup……. Lovely colours.
The color really does pop (and we like beets)…
Beautiful! I don’t think it’s too late for cold soups. Today in NYC, it’s almost 80 degrees and muggy as heck. This sounds soooo good right now!
Lovely! Cold soups are good all year round.
(Also, I think you should know that there is a Korean saying/advice for staying healthy– possibly based on a Chinese proverb?!– that basically means “eat hot foods when it’s hot out, and eat cold foods when it’s cold out.”)
That picture is beautiful. I love the contrast. And I love beets. Can’t wait to try this Emmy.
Oh, you’re right. The color! So, what makes you not a beet lover anymore?
I simply love the color!! Red is my favorite color!!
rmb doing cold beet soup a while back on my blog before, but yes in summer not in the cold windy fall season haha you are a weird one eh? ;) looks yummy esp with that gorgeous red!
Beet soups are always the prettiest. :) I see no problem with cold soups in fall! After all, you can always warm this up before adding in the yogurt too.