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    You are in: Home / Recipes / A Cold Summer Soup of Beets and Pimento Pepper Recipe
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    A Cold Summer Soup of Beets and Pimento Pepper

    Average Rating:

    3 Total Reviews

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    • on January 16, 2011

      We enjoyed this lovely soup adapting the ingredients to what we had at home:
      Plain yogurt and some ice cubes instead of buttermilk and a mix of dried dill and fresh chives instead of fresh dill. We used red balsamico vinegar.
      This was a delicious and beautiful lunch served with still warm toasted bread!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2014

      I made this for a slow cooker challenge. Beets cooked in a slow cooker are fabulous! Wash and cut leaves off about 1/2 inch from the beet. Leave the root. Put on large square of foil, drizzle with olive oil, wrap up and seal the foil. Cook in crockpot on high about 3 hours. Let cool a little and the skin comes right off, leaving you with a delicious roasted beet!. As for the soup - it was great, although I could not get anyone else to try it. More for me. Made for CQ 14.

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    • on January 19, 2011

      Fabulous soup and so easy to make. I bought red bell pepper (capsicum) on special and roasted it to use as the pimento, which worked very well. Didn't have crème fraiche, so subbed with a thick and tangy Greek yogurt. A big thumbs up from everyone in the family.

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    Nutritional Facts for A Cold Summer Soup of Beets and Pimento Pepper

    Serving Size: 1 (333 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 175.5
     
    Calories from Fat 85
    48%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.7 g
    28%
    Cholesterol 34.5 mg
    11%
    Sodium 780.0 mg
    32%
    Total Carbohydrate 18.8 g
    6%
    Dietary Fiber 3.1 g
    12%
    Sugars 14.5 g
    58%
    Protein 5.9 g
    11%

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