Blend the beetroots, the cucumber, the dill and the chives in an electric mixer. Season with salt and pepper. Pour the buttermilk, stir and add the juice of 1/2 a lemon. Refrigerate until ready to serve.
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2 cooked beetroots
1 cucumber
1 bunch dill
1 bunch chives
1 qt buttemilk
1/2 lemon
salt, pepper
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15
mn
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You can enrich this soup by serving it with hard boiled quail╒s eggs. Serve a white Bandol with this iced soup.