Chilled Beet Soup
From The Country Innkeepers' Cookbook
Vegetables Recipes | Soups, Stews, Chowders Recipes
Yield: 6-8 servings.
The buttermilk in this soup gives it a particularly pleasing and tangy flavor.
- 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
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.
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