It's a brave soul who would sample this neon concoction.
But it was so unexpectedly good.
I mean, I've made chilled beet soup before, with yogurt and sour cream (using canned beets, plus their liquid). It was fine, but not nearly as deeply magenta, nor as deeply satisfying as today's version.
This one used two roasted beets, several huge glugs of buttermilk, a little grated onion, and some secret flavorings. They were salt, white pepper, ground cumin, a teensy flink of cinnamon (teensy) and a shake or two or three of dried dill. This was pureed in the blender and left to develop in the fridge.
I thought it was too oniony at first, but it mellowed out amazingly after an hour or so chilling.
What did we think? It was as complicated and enchanting as a good piece of boutique 80% chocolate from Venezuela, though, of course, no taste of chocolate. It just had a wonderfully intricate flavor structure, a little sweet, a little earthy.
It was very filling, but you wanted to scoop up every drop. That good.
Would I eat it again?
Yes, but not right away. Although I'm realizing today, Pink Saturday, is stunningly the perfect time for it.