Chilled Beetroot and Apple Soup
340g/12oz cooked, peeled beetroot (beets), cut into chunks
grated zest and juice of 1 lemon
600ml/1 pint/2½ cups unsweetened apple juice, chilled
200g/7oz/¾ cup Greek yogurt
10cm/4in piece cucumber
1 tbsp chopped fresh mint
salt and ground black pepper
cayenne pepper to dust
1 Put the beetroot in a food processor with the lemon juice, half the apple juice and half the yogurt. Blitz for 1–2 minutes until smooth, then press through a sieve into a bowl.
2 Stir in the remaining apple juice, season to taste with salt and pepper and chill in the refrigerator.
3 Just before serving, grate the cucumber into the remaining yogurt and stir in the mint.
4 Ladle the soup into four bowls and stir some cucumber yogurt into the middle of each. Dust with cayenne and serve.