What a nice EASY chilled soup, to eat, on a hot day!
(from Moosewood Restaurant Low-Fat Favorites)
(Serves 4–6)
4 cups chopped cooked beets
1 cup unsweetened apple juice
2 cups buttermilk
1 Tb. minced fresh dill
cucumbers, finely chopped (I forgot them. oops!)
In a blender or food processor, combine the beets, apple juice, and buttermilk and purée until smooth. Transfer to a bowl and stir in the dill. Chill for at least 2 hours.
Serve topped with chopped cucumber.
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