A Cold Summer Soup Of Beets And Pimento Pepper - cooking recipe

Ingredients

1/2 lb cooked beets (2-3 beets, depending on their size)
1 pimento pepper (roasted, from a jar)
1 green onion (all of the white and 2 inches of the crisp green)
1/2 garlic clove
3/4 cup buttermilk
1/2 cup water
1/2 tablespoon red wine vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
Creme Fraiche Drizzle
3 tablespoons creme fraiche or 3 tablespoons Greek yogurt
1 1/2 teaspoons finely-minced fresh dill
2 sprigs fresh dill (for garnish)

Preparation

To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
To make Creme Fraiche Drizzle: Combine creme fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the creme fraiche and top each with a fresh sprig of dill.