For sone reason, I couldn’t post this recipe with the the recipes for gazpacho and cod mango soup.

Chilled Beet Borscht
5-6 beets, cut julienne (use a grater or a food processor)
Juice of two lemons
1/4 teaspoon salt
1 cup sugar
2 quarts water

1. Put the beets in the water and bring to a boil. Cook for ten minutes.
2. Skim the residue that forms on the surface of the water and discard.
3. Add the rest of the ingredients and simmer for 30 minutes.
4. Chill.
5. Place a dollop of sour cream in each bowl before adding the soup.