Chilled Beetroot Consommé

From Abel and Cole. 0 Weight Watchers points per serving.

This summer soup requires no fat for cooking and is ideal if you're slimming for summer. Be sure to use raw beetroot.

• 700 g (1 & 1/2 lb) raw beetroot peeled and chopped
• 10 large spring onions, chopped
• A sprig of thyme
• 1 clove of garlic, crushed
• A few parsley stalks
• A bay leaf
• A 2 inch strip orange zest
• 2 & 1/2 pints of water
• 1 cucumber
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• Salt and freshly milled black pepper

• To garnish:
• 5 fl oz natural or low fat yoghurt
• 2 tablespoons snipped chives

Put the prepared beetroot in a large saucepan with the chopped spring onions, the thyme, garlic, parsley, bay leaf and orange zest then pour in the water. Bring to the boil and simmer gently, uncovered, for about 1 hour. At the end of this time the beetroot will have lost its redness and have a pale look. Now peel and dice the cucumber, add it to the soup and simmer for about 10 minutes.Pour the soup through a sieve and leave to drain through (the soup becomes quite clear). Season to taste and add the vinegar and lemon juice to sharpen the flavour. Chill well and serve with yoghurt and a garnish of snipped chives.