Chilled Buttermilk & Beet Soup

This recipe was printed in the "Arizona Republic" newspaper. I am especially fond of anything that has beets and buttermilk in it. Cooking time is the amount of time the recipe is refrigerated.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 2 (15 ounce) cans  of whole beets, chopped & drained
• 1  cup  unsweetened apple juice
• 2  cups buttermilk
• 1  tablespoon  minced fresh dill
• 1⁄4 cup  minced scallion
• 1⁄4 cup chives
• 1⁄4 cup  finely chopped cucumber

Directions

1. In a blender or a food processor, combine beets, apple juice, and buttermilk and puree until smooth.
2. Transfer to a bowl.
3. Stir in chives.
4. Refrigerate at least 2 hours.
5. Add salt and serve with chopped cucumber.