A Cold Summer Soup Of Beets And Pimento Pepper

• 1/2 lb cooked beets (2-3 beets, depending on their size)
• 1 pimento pepper (roasted, from a jar)
• 1 green onion (all of the white and 2 inches of the crisp green)
• 1/2 garlic clove
• 3/4 cup buttermilk
• 1/2 cup water
• 1/2 tablespoon red wine vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Creme Fraiche Drizzle
• 3 tablespoons creme fraiche or 3 tablespoons Greek yogurt
• 1 1/2 teaspoons finely-minced fresh dill
• 2 sprigs fresh dill (for garnish)

1. To make soup: Put all the soup ingredients in a blender. Process for 45-seconds to 1 minute, or until you have a completely smooth puree. Taste and adjust seasoning. Empty into a food-safe container and refrigerate for at least 2 hours to marry flavours. (Can be made up to 2 days ahead).
2. To make Creme Fraiche Drizzle: Combine creme fraiche with finely-minced fresh dill. Refrigerate until ready to use. (Can be made up to 2 days ahead).
3. To serve: Serve soup in pretty white bowls, if you have them, as the colour is so amazing. Drizzle with the creme fraiche and top each with a fresh sprig of dill.

beets, pepper, green onion, garlic, buttermilk, water, red wine vinegar, salt, pepper, drizzle, creme fraiche, dill, dill

Taken from www.food.com/recipe/a-cold-summer-soup-of-beets-and-pimento-pepper-384212 (may not work)