This is a fabulous summer recipe to cool off with! The beets and the chicken stock are also excellent for digestion and your liver. Enjoy!!
Chilled Beet-Cucumber Yogurt Soup
— 2 medium beets, boiled, peeled, and cut into cubes
— ½ cup diced cucumber, seeds removed
— 1 cup chicken stock
— ½ cup plain greek yogurt
— 1 tablespoon freshly squeezed lemon juice
— 2 tablespoons coconut sugar
— sea salt and pepper
— chopped fresh dill, for garnish
Combine first eight ingredients in a blender, blending in two batches if needed; puree until smooth. Season with salt and pepper to taste.
Cover with plastic wrap and chill for at least 4 hours or overnight. Serve cold!
Recipe found on: http://bit.ly/1keWIk2