*  Exported from  MasterCook Mac  *
 
                            Rosey Cucumber Soup
 
 Recipe By     : Cold Soups by Graybill/tpogue@idsonline.com
 Serving Size  : 6    Preparation Time :0:10
 Categories    : Cold
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         cucumber -- peeled, seeded & dic
   16      ounces        pickled beets, drained, juice reserved -- sliced
      1/2  cup           onion -- chopped
    2      tablespoons   parsley -- chopped
    3      cups          chicken broth
    1      teaspoon      sugar
      1/4  teaspoon      pepper
                         salt and pepper -- to taste
      1/2  cup           sour cream -- for garnish
                         green onion tops chopped -- for garnish
 
 In two batches, puree cucumbers, beets, onions, and parsley in processor or
blender, then blend in the chicken broth, seasonings and sour cream; transfer to
a container. Taste for seasoning, adding reserved beet juice to taste.
Refrigerate several hours or for several days.
 
 Sprinklw tih chopped green onion tops  or chives before serving
 
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 Per serving (excluding unknown items): 98 Calories; 6g Fat (50% calories from
fat); 3g Protein; 10g Carbohydrate; 10mg Cholesterol; 803mg Sodium
 
 
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