Cold Beet And Cucumber Soup

Recipe Ingredients

4 tablespoons	60ml	Beets - trimmed (medium)
3		Scallions - (to 4) - chopped
1		Cucumber - peeled, seeded,
		And chopped
1 teaspoon	5ml	Grated fresh horseradish
1 tablespoon	15ml	Wine vinegar
1 cup	237ml	Beet juice
1 cup	237ml	Chicken broth
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1 cup	237ml	Sour cream
		Handful of fresh dill sprigs

Recipe Instructions

Cook beets in large pot of boiling water until very tender and knife pierces through to the center easily, about 50 minutes. Drain beets; cool slightly. Peel and coarsely chop.

Transfer beets, scallions, cucumbers, horseradish, and wine vinegar to food processor. Add some of the liquids to blend. Puree, but not too fine. Thin to desired consistency with beet juice and broth. Transfer to bowl, season, and chill several hours.

Check seasoning before serving. Pour into individual bowls and garnish with spoonful of sour cream and sprinkling of dill. Can be made up to 3 days in advance, covered, chilled.

This recipe yields 6 cups.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9714) - from the TV FOOD - NETWORK

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