I have gone back into the labels for recipes and changed "cold soup" to "soup-cold," so that it is easier to find these in the alphabetical list of labels on the right side of the blog page.
COLD BEET & BUTTERMILK SOUP
adapted from Moosewood Restaurant Low-Fat Favorites
4 cups chopped cooked beets (two 15-oz cans, drained and coarsely chopped are fine. If using fresh, about 1-1/2 lbs.)
3/4 cup unsweetened apple juice
2-1/4 cups buttermilk
1 T. minced fresh dill
1/4 cup minced scallions or chives
salt to taste
1/2 a large cucumber, seeded and finely chopped
This recipe is simple and good; very refreshing in hot weather.
Combine the beets, apple juice, and buttermilk in a blender or food processor and purée until smooth. Transfer to a bowl and stir in the dill and scallions or chives. Add salt to taste. Chill for at least 2 hours. Serve topped with chopped cucumber. (Or you can also just stir in the cucumber before chilling the soup.)