“I have modified this soup from a recipe I got from a blender book. Canned beets are great for this recipe. You can save the juice from the canned beats, freeze it and add it in place of the chilled water or ice. Try serving with a dollop of sour cream.” - by Rosemary
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Place sour cream, lemon juice, onion and beets into a food processor or blender and puree until mixture is smooth.
- Add ice or cold water, chill and serve with a dollop of sour cream on top.
Nutrition
Amount Per Serving (4 total)
- Calories
- 211 cal
- 11%
- Fat
- 18.2 g
- 28%
- Carbs
- 9.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (17)
Rate This Recipe
"I am not a great beet lover. However, this was fantastic. It took longer to wash and dry the blender than it did to make the soup. How do you spell "scrumptious"?..." See more"
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