Recipe - Rosey Cucumber Soup

2 lg Cucumber, peeled, seeded &
dic
16 ounce Pickled beets, drained,
juice reserved, cut or sliced up
One half cup Onion, chopped
2 tablespoon Parsley, chopped
3 cup Chicken broth
1 teaspoon Sugar
One fourth teaspoon Pepper
Salt and pepper, to taste
One half cup Sour cream, for garnish
Green onion tops chopped,
for garnish

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.

Sprinklw tih chopped green onion tops or chives before serving

Recipe by: Cold Soups by Graybill/tpogue@idsonline.com Posted to FOODWINE
Digest 29 Jun 97 by Terry Pogue tpogue@IDSONLINE.COM on Jun 29, 1997