Chilled Beet Soup

This truly is one of my favorite summertime soups.  It is adopted from a Bon Appetit recipe from years ago.  The color is spectacular and just looks healthy.



1 1/4 lbs. of beets

1 cup lite sour cream or greek yogurt

1/2 cup fresh squeezed orange juice or in a pinch use regular OJ

1/4 cup of white wine vinegar, plus 1 T of raspberry jam

1 cup buttermilk

2 apples peeled  and diced

1 T honey (optional)

Cook beets in large pot of water until tender about 50 minutes.  Let cool and peel.  Put all ingredients in blender and puree add more OJ if needed.  Cover and refrigerate for at least 2 hours.  Garnish soup with a scoop of sour cream and fresh mint.  Enjoy!

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