Return to Content

Chilled Beet Soup

Chilled Beet Soup
0 votes, 0.00 avg. rating (0% score)
by

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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.