Rosy Cucumber Soup Recipe by Nina Graybill and Maxine Rapoport


2 large cucumber
16 ounces pickled beets, drained, juice reserved
1/2 cup onion
2 tablespoons parsley
3 cups chicken broth (use veggies broth)
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper — to taste
1/2 cup sour cream
green onion tops chopped

1. In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days before serving.

2. Sprinkle with chopped green onion tops or chives before serving. Serving Size: 6