Icy Marbelized Beet Soup
|Beet and juice||19 Ounce (1 Can)|
|Green onions||4 , cut in pieces|
|Cucumber||1⁄2 , peeled, seeded, cut in pieces|
|Lemon juice||2 Tablespoon|
|Canned consomme||10 Ounce (1 Can)|
|Fresh dill sprigs/1/2 teaspoon dried dill weed||1|
|Sour cream||1⁄2 Cup (8 tbs)|
Blend all but the sour cream together until solids are chopped fine.
Chill until icy.
Ladle into consomme bowls and swirl a heaping spoon sour cream into each.