Once I tracked down buttermilk, it was ridiculously simple to put together and required minimal use of the stove. Something my roommates were bound to appreciate.
The buttermilk does an excellent job of cutting the sweetness typically found in beet dishes and the dill adds a unique flavor. Unfortunately it also reminds me of delicious Kosher Dill chips, which I haven't had in years and have no idea how to track down. Sigh. The magenta color is unique and garnered lots of compliments. It also made for a disaster with a pair of khaki capris; they were on the way out anyway, so I wasn't devastated.
If there was an appropriate occasion, I would probably make this soup again... Otherwise, I am just going to keep trying other recipes to find cold soup that tastes half as good as the carrot soup from June.
I like how the picture of your soup matches your blog. That's special.
ReplyDeleteIs there a strong dill taste in this soup? I'm not a fan of dill.
Also I used a Cultured Buttermilk Blend in some kind of bread that's a powder and it keeps in your fridge for up to a year...could be useful.
Thank you.
ReplyDeleteThe dill was significant. I'm sure you could use some other spice though...
That is interesting. I wish I had room to store more stuff in the fridge. Ha. But that is okay this way everything is fresh!!
This sounds delicious! Kosher Dill potato chips?
ReplyDeleteExactly! They are rare to spot in the store...although I guess the other part is I don't really ever go in the potato chip aisle unless intoxicated and at a convenience store.
ReplyDeleteOoooooo!
ReplyDeleteI was just telling Jaime today that my weekend soup is going to be this gazpacho recipe:
http://www.epicurious.com/recipes/food/views/SHRIMP-GAZPACHO-1599
Sounds good! For some reason Gazpacho intimidates me.
ReplyDeleteMmm- sound and looks delish! I love cold soups- strawberry and apricot are my favorites but this looks totally yummy too!
ReplyDeleteThank you! I wish I knew how to make those... Apricot sounds delish!
ReplyDelete