A recipe for Chilled Beet and Cucumber Soup. Follow the simple recipe instructions for Chilled Beet and Cucumber Soup shared by other home cooking experts.
Ingredients
1 1/2 Lb. cooked beets, peeled2 Large cucumbers, peeled, halved lengthwise
2 Bunches spring onions (white and green part)
4 Tbsp. chopped parsley
4 oranges
2 Tbsp. red wine vinegar
3 C. or more chicken stock, chilled
salt and freshly ground black pepper to taste
dollop salted whipped cream or sour cream per serving
Directions
Steam or gently boil the beets about 15 minutes. When done, grate them on the coarse side of a grater. Remove the seeds from the cucumbers. Grate on the coarse side of the grater. Chop the green onions. Juice the oranges and grate the rind of 3 oranges. Put the beets, cucumbers, orange rind and juice and 2 cups cold chicken stock into a large mixing bowl. Puree in a blender, in batches, until smooth. Chill for at least 3 hours before serving. Add more chicken stock to correct the consistency after chilling. To serve, ladle into chilled soup bowls. Garnish with salted whipped cream or sour cream.
