Chilled Beet & Buttermilk Soup
This gorgeously colored chilled beet and buttermilk soup is refreshing, quick and easy to prepare and makes for a dramatic presentation, especially when you garnish with an edible flower.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at somethingnewfordinner.com.
Cooking tools:
- Oven
- Aluminum foil
- Fork
- Paring knife
- Chef's knife
- Cutting board
- Blender
- Food processor
- Serving bowl
- Glass
- Measuring cup
- Measuring spoon
- Refrigerator
Ingredients
- 2 pounds beets
- 1 – 2 cloves garlic
- 3 cups buttermilk with live cultures
- 6 green onions, divided
- 4 T lime juice
- 1 t kosher salt
- 2 – 3 Persian cucumbers, finely diced with peels on
- Good quality olive oil to drizzle on top
- Fresh dill or mint for garnish (optional)
- Edible flowers for garnish (optional)
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