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Print this Recipe    Cucumber Beet

Rosy Cucumber Soup

2 large cucumbers, peeled, seeded and diced
1 16 oz jar pickled beets, drained juice reserved
1/2 cup chopped onions
2 Tablespoons parsley
3 cups chicken broth
1 teaspoon sugar
1/2 cup sour cream
salt and pepper

Blend all in blender, add beet juice if toothick. Make at least
one day ahead for best flavor. Refrigerate and serve cold.

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