Cold Beet Soup Unless you're Eastern European, the idea of beet soup and cold beet soup at that may not sound too appetizing. But this is easy to make, lovely to look at, and very refreshing on a hot day. Makes 6 Servings
	Ingredients: 2 bunches beets with green tops attached 4 teaspoons capers, drained 1 small cucumber, peeled, seeded and chopped 1 small dill pickle, seeded and chopped 3 tablespoons chopped fresh dill 1 tablespoon cider or wine vinegar Zest of 1 lemon 1 small potato, cooked, peeled and cubed Kosher salt and freshly ground black pepper to taste 1 pint nonfat sour cream
	Instructions: 1. Remove beets from greens, leaving about 1 inch of stem on each beet. You should have about 1-1/2 pounds of beets. (Use greens for another dish.) 2. Wash beets thoroughly. 3. Put 1 inch of water in a saucepan and add a steamer basket. 4. Steam beets 30 to 45 minutes, depending on size, until a knife easily pierces them. 5. Reserve steaming water. 6. Cool beets under running water and slip off the skins. 7. Dice 1 cup of the beets and set aside with 2 teaspoons of the capers. 8. Cut remaining beets into chunks and put into a food processor with remaining ingredients except sour cream and reserved capers and beets. 9. Puree until smooth, adding a little of the cooking water if too thick. 10. Fold in reserved capers and diced beets and sour cream. 11. Refrigerate several hours. Adjust seasonings as necessary. Cooking Tip Since canned beets are one of the better canned vegetables, so you won't lose too much if you use them instead of fresh. I like to keep canned beets around for quick antipasto platters and salads as well.

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