I include this because I understand some folk like beets
Even "buttermilk haters" will like this delicious and low-calorie soup. (Recipe contest entry: Ruth Gordon, Carpinteria, CA)
The Garlic Lovers' Cookbook (1980)
COLD BEET AND CUCUMBER SOUP
1 lb can julienne beets, drained, juice reserved
8 oz carton low-fat yogurt
1 quart buttermilk
4 large cloves fresh garlic, peeled
2 cucumbers, unpeeled
4 green onions with stems
Handful fresh parsley
½ C chicken stock
White or black pepper, to taste
Place drained beets in a large bowl. In blender or food processor, combine beet juice, yogurt, buttermilk, and garlic, process until smooth, and pour mixture over beets. "Depending on work bowl capacity you may have to do this in portions." In same blender or food processor, chop together coarsely cucumber, green onions, and parsley, using chicken stock for liquid. Add to beet mixture, stir well, and add pepper. Refrigerate overnight in covered container. Serve very cold.
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