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Chilled Beet Soup

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Yield: 6-8 servings.

The buttermilk in this soup gives it a particularly pleasing and tangy flavor.

Ingredients:

  • 1 cup tomato juice
  • 2 cups chopped, cooked beets
  • 1 quart fresh buttermilk
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3 tablespoons chopped fresh chives or 6-8 thin slices of cucumber

Instructions:

Combine the tomato juice, beets, salt and pepper in blender. Blend until smooth and add the buttermilk. Chill for 3-4 hours. Garnish with chives or cucumber slices.
Updated Friday, July 20th, 2007
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