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Ingredients

Serves 8

• 2 pounds medium beets (about 5) without tops, scrubbed
• 2 cups homemade or store-bought low-sodium chicken stock
• 1 cup sour cream
• 1 cup plain whole-milk yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon coarse salt
• 1 English cucumber, peeled and cut into 1/4-inch dice
• 2 tablespoons finely chopped fresh dill, plus 8 small sprigs for garnish
• Freshly ground pepper
• Tzatziki

Description

The Cold Temperature Of This Beautifully Purple Beet Soup Makes It A Perfect Foil For Swelteringly Hot Days.

Martha Stewart