Cold Beet and Cucumber Soup
|Canned beets||2 Pound (2 Cans, 1 Pound Each)|
|Beet liquid||2 Cup (32 tbs)|
|Beef stock/Chicken stock||2 Cup (32 tbs)|
|Chopped cucumbers||4 Cup (64 tbs)|
|Green onions including some tops||6|
|Yogurt||4 Cup (64 tbs)|
|Dill||2 Teaspoon (Chopped Fresh If Possible)|
Drain beets and save liquid.
Measure beet liquid and add beef or chicken stock to measure 4 cups.
Peel cucumbers and remove any large seeds.
Chop beets, cucumbers and onion by hand or puree, in small batches, with some liquid in electric blender.
Add yogurt and vinegar, blending in completely.
Season to taste, add dill and refrigerate.
Serve ice cold.