Yield: Serves 3
- 1 pounds roasted beets (4 medium, usually 1 bunches)
- 3 cups water
- 1 teaspoons salt, or to taste
- 3 tablespoons strained fresh lemon juice (from 1 to 2 lemons)
- 1/8 cup plain low-fat yogurt or light sour cream (optional)
- 1/2 small cucumber, peeled, seeded, and cut in small dice
- Chopped chives for garnish
Combine ingredients except for yogurt, cucumber and chives, in a blender. Add cucumber, yogurt and chives for garnish. Chill before serving.
Roasted beets, lemon juice, water and small cucumber
The final chilled soup was creamy with the sour cream and had a great flavor from the chive garnish and lemon. It was refreshing and light.
BakingMeHungry 
