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

Serves 2

— 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