The buttermilk in this soup gives it a particularly pleasing and tangy flavor.
Yield:
6-8 servings.Ingredients
1 cup tomato juice
2 cups chopped, cooked beets
1 quart fresh buttermilk
1-1/2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons chopped fresh chives or 6-8 thin slices of cucumber
Instructions
Combine the tomato juice, beets, salt and pepper in blender. Blend until smooth and add the buttermilk. Chill for 3-4 hours. Garnish with chives or cucumber slices.
