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COLD BEETROOT AND RASPBERRY SOUP WITH TZATZIKI
Cold beetroot and raspberry soup with tzatziki
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Recipe by: Maranda Engelbrecht
Allergens: Wheat free / Gluten free
Dietary considerations: Fat conscious / Health conscious / Heart friendly
Category: Vegetarian / Easy / Great value / Quick / Gourmet
Prep time: 10 minutes
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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½ t = 2 ml
1 t = 5 ml
1 T = 15 ml
½ cup = 125 ml
1 cup = 250 ml

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