Cold Beet & Buttermilk Soup

My friend Carol mentioned to me that she was making my recipe for cold beet soup.  With a stretch of days above 100 degrees here in the midwest, it is definitely the weather for this soup!  Very simple, beautiful, and tasty.

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.)