Rosy Cucumber Soup
Ingredients
- 2 large cucumbers, peeled, seeded and diced
- 1 16 oz jar pickled beets, drained juice reserved
- 1/2 cup chopped onions
- 2 tablespoons parsley
- 3 cups chicken broth
- 1 teaspoon sugar
- 1/2 cup sour cream
- salt and pepper
Instructions
Blend all in blender, add beet juice if toothick. Make at least one day ahead for best flavor. Refrigerate and serve cold.
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