Chilled Beet Soup

With summer in full swing and a week full of 90+ degree forecasts staring at me, I want to make sure that I have lots of cool foods for lunch. So for starters, I made this creamy beet soup (adapted from a recipe in one of the Moosewood Restaurant cookbooks). It was easy to prepare and comes out a lovely shade of dark pink.

Chilled Beet Soup (4-6 servings)
4 cups cooked beets, coarsely chopped (4 or 5 fresh beets [~ 1 1/2 lbs] or 2 15 oz. cans, drained)
1 cup unsweetened apple juice
2 cups lowfat or fat-free buttermilk
1 T. fresh dill
salt to taste

Combine all ingredients in a food processor (in batches, if necessary) and process until smooth. Refrigerate at least 2 hours.