Cold Pink Borscht Or Beet And Cucumber Soup - cooking recipe

Ingredients

1 lb. fresh beets
2 large cucumbers
1 garlic clove
1 c. milk (2% milk fat)
16 oz. light sour cream
salt and pepper to taste

Preparation

Cook beets (whole), then skin them.
Peel and seed cucumbers and cut into several chunks.
Put all ingredients, except sour cream, in food processor and run until smooth.
Whisk in sour cream and taste for seasoning.
May add garnish of chopped chives (or 1 of the beets chopped instead of processed).
Serve cold.