In the spirit of a frequently too hot summer, I have decided to start experimenting with cold soups. As eating beets cold was what made me learn to love them in the first place, I thought this recipe for Beet and Buttermilk Soup was a perfect place to start.
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.