This is my favorite summer soup recipe;
Combine in a blender or food processor until smooth the following:
1 can of diced beets
1 can of beef consomme soup
1 can of cream of chicken soup
1 large dill pickle
1 cup sour cream
After blending, stir in a second can of diced beets and a jar of sweet and sour red cabbage.
Chill at least four (4) hours before serving, garnish with a dab of sour cream.
IMO, this soup is better if it is allowed to chill overnight, so that the flavors have more time to blend. The cabbage will rapidly begin to ferment and the longer it is allowed to ferment, the more effervescent and flavorful it will become.
I know that cold soup isn't everybody's cup of tea, but this is a recipe that my Wife has been making about twice each week for nearly all of the last 30 summers.
Bon appetit!
