(Blush pink beet & yogurt soup)

Serves – 2
Prep time – 10 mins
Cooking time – Nil
Ingredients

Beetroots (medium)- 3 nos
Yogurt – 1½ cup
Fennel seeds – 2 tsp
Cucumber (medium)- 1 no
Salt – to taste
Dill leaves – handful
Garlic cloves -½ no
Pepper powder - to taste
Potato boiled (small) - 1 no
Chilled water - a dash
Fresh cream - for garnishing
Spring onions chopped - for garnish

Method
Make sure the cucumber, beetroot and yogurt are chilled before starting the recipe. Roughly dice the cucumber with the skin.
In the blender jar add all the ingredients and press Start and blend it till it becomes a fine puree. Check for seasoning and adjust.
Pour out into a soup bowl, garnish with fresh cream, some dill leaves and chopped spring onions. Serve chilled. You can also prepare in advance and refrigerate for at least an hour before serving.