The recipe had been handed down to our hostess, Phyllis, by a great friend of hers and is perfect for lunch or a summer starter. I'll be making up a batch for the week ahead as it will keep in the fridge for 3 - 4 days.
Thanks Phyllis - you truly are the perfect hostess!
Beet Cucumber and Radish Soup
Pantry Must Haves
1 jar pickled or sweet slivered beets (juice, too)
1 large can Sacramento tomato juice
1 medium cucumber – partly peeled and seeded; chopped into thin pieces.
1/2 bunch (around 4 – 6) radishes – trimmed, halved, chopped into thin pieces.
3 scallions – all of the white portion and ½ of the green tops; cut in half lengthwise – then finely sliced;
1 cup sour cream (or ½ plain yoghurt and ½ sour cream)
Fresh dill - minced.
Put scallions into a large bowl bowl, add salt and 2 -3 T sour cream and mash together. Pour half of the tomato juice and sour cream into bowl.
Whisk together to make a smooth blend [or put the scallions, dill and a little tomato juice and beet juice together with the sour cream/yoghurt in blender for a few turns].
Add minced dill.
Add radishes, cucumbers and slivered beets with juice.
Add remaining tomato juice; shake well.
Add salt/pepper to taste.
OPTIONAL: Add a dash of Tabasco to taste, or add a chopped chili.
Cover and chill well; best served when very cold.
When serving, top each bowl with a dollop of sour cream (or yogurt) and a sprig of fresh dill