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Iced Beet and Cucumber Soup




Source of Recipe


Gourmet Magazine, 1989


Recipe Link: http://communities.msn.com/recipesfornoncooks/soupsampstews.msnw

List of Ingredients




1 (16-ounce) jar of whole beets, drained, sliced, reserving 1/2 cup of liquid (about 1-1/2 cups)

1-1/2 cups peeled, seeded and finely chopped cucumber

1 cup buttermilk

1 tablespoon red-wine vinegar

1-1/2 teaspoons fresh lemon juice, or to taste

3/4 cup cracked ice

Salt and pepper to taste

3 tablespoons snipped fresh dill

Thin decorative slices of unpeeled cucumber and fresh dill sprigs for garnish (optional)


Recipe



1. In a blender or food processor fitted with the metal blade, purée the beets with the reserved liquid, 1/4 cup of the chopped cucumber, the buttermilk, the vinegar, lemon juice, ice and salt and pepper.

2. Transfer to a bowl; stir in the remaining 3/4 cup chopped cucumber and the snipped dill.

3. Divide the soup into 4 individual iced serving bowls. Garnish with the cucumber slices and fresh dill sprigs, if desired.

Serves 4