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 too thick. Make at least one day ahead for best flavor. Refrigerate and serve cold.

From: Terry Pogue

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