Servings: 6

Weight Watcher Smart Points: 2

Preparation Time: 20 Minutes

Cooking Time: 40 Minutes

Ready In: 60 Minutes


  • 2 cups fresh beets (I used 5. You can used canned too, but I will judge you)
  • 1 small cucumber
  • 2 tablespoons dill
  • 3 cups Greek yogurt
  • Juice of 1 lemon
  • ¼ cup red wine vinegar
  • Salt and pepper to taste
  • 3 tablespoons sugar
  • 2 cups chicken stock or vegetable stock


  1. Fill a large sauce pan with water and bring to a boil.Remove the tops of your beets, and boil for 40 minutes.Chop green onions and cucumbers.In a large bowl, mix chicken stock, yogurt, vinegar, sugar, lemon, salt and pepper.Then add in cucumbers, green onions and dill.When the beets are cool, reserve the liquid and peel and chop them into small pieces.Add 2 cups of the beet juice to the stock mixture.Lastly, add the chopped beets to the soup.Chill to serve cold
  2. Garnish with Greek yogurt and dill.

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